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Trout with Grape & Lentil Salad
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Smashed Cucumber & Grape Salad
No-Sugar Apple Pie
Buffalo Macaroni & Cheese Burger
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Pulled Pork Mac & Cheese Sliders
Ground Round Steak Soup
Garden Stew with Roasted Okra Croutons
Chicken Meatballs with Gorgonzola Cream
Seasonal Greens with Garlic-Cabernet Dressing
Chicken Burrito Salad

1 small head romaine lettuce, torn into small pieces 1 cup cooked brown rice 15-ounce can black beans, drained and rinsed 14-ounce can diced tomatoes 10-ounce can chicken breast chunks, drained and flaked 10-ounce can corn kernels, drained 4.25-ounce can diced green chilies, drained 2.2-ounce can sliced ripe black olives, drained Dressing 2 tablespoons fresh-squeezed lime juice 1 tablespoon fresh chopped cilantro 3 tablespoons extra-virgin olive oil Salt and ground black pepper, to taste

In large platter or individual bowls, place lettuce leaves. Top with brown rice, black beans, diced tomatoes, chicken, corn, green chilies, and black olives. For dressing: In small bowl, combine lime juice and cilantro; whisk in olive oil. Add salt and pepper, to taste. Drizzle dressing over salad.