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Southwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
35 minPorcje: 2Nutri-Score A€€
A
35 min
35 minSouthwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
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@benjixavier
@benjixavier
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Składniki
broccoli (cut into florets, roasted)Warzywa i owoce200 g
chickpeas (cooked, roasted until crunchy)Spiżarnia150 g
broccoli sprouts (fresh)Warzywa i owoce50 g
tomato (diced)Warzywa i owoce1 kawałek
corn (canned or cooked)Warzywa i owoce100 g- black beans (cooked, rinsed)Spiżarnia120 g
red onion (thinly sliced)Warzywa i owoce0,5 kawałki
cucumber (diced)Warzywa i owoce0,5 kawałki
grilled chicken (grilled, sliced)Inne150 g
low calorie cheese (shredded)Nabiał30 g- non-fat Greek yogurt (non-fat)Nabiał240 ml
- chipotle peppers (from a can)Spiżarnia2 kawałki
- lime juice (freshly squeezed)Warzywa i owoce30 ml
garlic powderPrzyprawy3 g
salt (to taste)Przyprawy2 g- tortilla chips (crushed)Spiżarnia30 g
na porcję
Wartości odżywcze
413kcal
- Węglowodany
- 48 g
- Białko
- 31 g
- Tłuszcz
- 11 g
krok po kroku
Przygotowanie
- Krok 1
Roast the broccoli and chickpeas
- Preheat the oven to 200°C.
- Toss the broccoli florets and chickpeas with a little oil, salt and pepper.
- Spread on a baking sheet and roast until the broccoli is tender and the chickpeas are crunchy.
- Krok 2
Prep the salad ingredients
- Dice the tomato and cucumber.
- Thinly slice the red onion.
- Rinse the black beans and drain the corn.
- Slice the grilled chicken.
- Krok 3
Blend the spicy dressing
- Add the non-fat Greek yogurt, chipotle peppers, lime juice, garlic powder and salt to a blender.
- Blend until smooth and creamy.
- Krok 4
Assemble the salad
- Add the roasted broccoli, crunchy chickpeas, broccoli sprouts, tomato, corn, black beans, red onion, cucumber and grilled chicken to a bowl.
- Top with the low calorie cheese.
- Add a little crushed tortilla chips.
- Pour over the spicy dressing and give everything a mix.