COMMENTS FROM MICAH
Figuring out what to eat for lunch can be such a struggle. Let us help you find healthy and delicious options for lunch as well as how to keep your lunches safe to prevent food-bourne illness. Cold lunches can get hot sitting out for a few hours before lunchtime, allowing bacteria to grow that could make the lunch unsafe to eat. The proper cooling system is key for ensuring that the meal packed will be safe for consumption at lunch. Here is a great salad. I love chipotle and am in love with this dressing. I can’t wait to make it at home. Let me know if you like it.
Ingredients
Dressing
1/3 cup chopped fresh cilantro 2/3 cup fat-free sour cream 1 tablespoon minced chipotle chile canned in adobo sauce 1 teaspoon cumin ground 1 teaspoon chili powder 5 teaspoons fresh lime juice 1/4 teaspoon salt
Salad
4 cups shredded romaine lettuce 2 cups roasted boneless, skinless chicken breast chopped 1 cup cherry tomatoes, halved 1/2 cup diced peeled avocado 1/3 cup thinly vertically sliced red onion 1 (15- ounce) can low sodium black beans, rinsed and drained 1 (8 3/4-ouce) can no-salt-added whole-kernel corn, rinsed and drained
Instructions
To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients. Drizzle dressing over salad; toss gently to coat. Serve immediately. Five servings per container: 270 calories per serving, 31g of carbohydrates, 5g fat, 9g fi ber To find more information and recipes, visit dinnertonight.tamu.edu .
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