Copy That! Moe's Southwestern Grill Earmuffs Salad

Ingredients

• 2 chicken breast halves (Small, skinless and boneless)
• 1 tsp cumin
• salt and pepper (To taste)
• 1 large head romaine lettuce (Chopped)
• 1 cup Mexican rice (Prepared according to package instructions)
• 1 can black beans or pinto beans (Drained and rinsed)
• 1 medium jalapeno (Seeded and diced)
• 0.5 cup white onion (Diced)
• 1 cup fresh salsa
• 1 cup guacamole picado
• 0.5 cup cheddar cheese (Shredded)
• 2 tbsp sour cream (Divided)
• 1 tbsp fresh cilantro (Chopped)
• 2 tbsp roasted tomatillo salsa verde

Steps

1. 1

   Season the chicken breast halves with the cumin, salt, and pepper.

2. 2

   Heat a skillet over medium-high heat. Cook the seasoned chicken until the juices run clear and the internal temperature reaches 165°F.

3. 3

   Chop the cooked chicken; the recipe specifies using 4 ounces of chicken in each salad.

4. 4

   Place the chopped romaine lettuce in a bowl as the base of the salad.

5. 5

   Layer 1/2 cup of prepared Mexican rice over the lettuce.

6. 6

   Add 1/2 cup of the drained and rinsed black beans or pinto beans.

7. 7

   Add 4 ounces of the cooked chicken.

8. 8

   Add the diced white onion and seeded, diced jalapeno.

9. 9

   Add the fresh salsa and guacamole picado.

10. 10

    Top the salad with the shredded cheddar cheese, divided sour cream, chopped fresh cilantro, and a bit of roasted tomatillo salsa verde.

Notes

The author notes that the salad is approximately 9 Weight Watchers points and is filling enough to last until dinner or beyond. The recipe does not specify the can size for the beans or provide separate quantities for making the prepared Mexican rice, fresh salsa, guacamole picado, or salsas.

Nutrition per serving

• main
• salad
• Mexican
• Southwestern
• quick and easy
• high-protein