8 oz skinless, boneless chicken breast cut into 1/2 inch pieces (I used rotisserie chicken)
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C feta
1 (15oz) can black beans, rinsed and drained
- arrange lettuce on plates
- add toppings in rows over lettuce
- drizzle southwestern vinaigrette over salad
- Serves 4
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