Cheesy Mexican Chicken and Broiled Steak Salad

Cheesy Mexican Chicken and Broiled Steak Salad

    Cheesy Mexican Chicken

    Cheesy chicken becomes an instant favorite when you create it combined with cheese. Low in fat and high in nutrients, chicken is a favorite food for about half the world. This has a bit of a bite to it, with the chili peppers and tomato added

    You will need:
    • 2 tablespoon of olive oil
    • 1 can diced tomatoes
    • 1/2 teaspoon sea salt
    • fresh ground pepper
    • 1/2 cup finely chopped green onion
    • 1 chopped clove of garlic
    • 1 tsp chopped fresh cilantro
    • 1 can diced green chilies
    • 1 can black beans
    • 1/3 cup Colby jack cheese
    • 2 cups cooked white rice

    To make:
    Chop the chicken into cubes and brown in the olive oil, sprinkling with the sea salt and pepper.
    Add the remaining ingredients, excluding the cheese.
    Allow to cook on the stove top on low heat for approximately 40 minutes, until chicken is thoroughly cooked and tender.
    Serve over white rice, topped with shredded Colby jack cheese.

    Broiled Steak Salad

    Broiled steak offers a chance for a great deal of the fat from the meat to leak into the broiler tray below, while not using the grilling that has been shown to cause some health considerations. Broiling meat and adding it to the wide array of greens and fresh vegetables ends up with a healthy and delicious meal that is gluten free and oh-so delicious.

    You will need:
    • 4 tablespoons of olive oil
    • 6 teaspoons of apple cider vinegar
    • 1 teaspoon fresh cilantro, chopped
    • 2 tablespoons of fresh parsley, finely chopped
    • 1 bell pepper sliced in strips
    • 3 finely chopped green onions
    • 1 clove garlic, minced
    • 2 Roma or other meaty tomato, diced
    • salt and pepper to taste.
    • 2 cups romaine lettuce
    • 2 cups iceberg lettuce
    • 2 cups baby spinach
    • 1/2 cup raw mushrooms
    • 1/4 cup part skim mozzarella cheese
    • 2 sirloin or Delmonico steaks

    To make:
    Take one quarter of the garlic, and rub steaks.
    Salt and pepper steaks to taste, and place below the broiler. 
    Allow steaks to broil turning once until cooked to your taste.
    Tear greens, mix and set aside.
    Combine remaining ingredients and set aside.

    Remove steaks from the broiler and cut into strips about half an inch wide
    Place greens into salad plates and top with strips of the steak. 
    Sprinkle with grated mozzarella
    Drizzle the vegetable dressing over the steak and the salad greens till coated. Serve warm.

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