7-LAYER SALAD

THIS CRUNCHY, FRESH SALAD IS BOTH COLORFUL AND SATISFYING!

INGREDIENTS

Salad

1 lb. (450 g) chicken tenderloins

1 tbsp (15 mL) marinade

2   romaine hearts, trimmed (about 4–5 oz./125–150 g)

¼   head of purple cabbage, core removed

8 oz. (250 g) radishes, trimmed

1 can (about 15 oz./398 mL) black beans, rinsed and drained

1 pint (500 mL) cherry tomatoes

4 oz. (125 g) cheddar cheese (1 cup/250 mL grated)

Dressing

½   lime

⅔ cup (150 mL) 2% plain low-fat Greek yogurt

¼ cup (50 mL) milk

1 tsp (5 mL) marinade

½ tsp (2 mL) salt

DIRECTIONS

1.Preheat the Nonstick Grill Pan over medium heat for 3–5 minutes. Season both sides of the chicken with the rub.

2.Cook the chicken, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the internal temperature reaches 165°F (74°C). Move to a medium bowl to cool.

3.Chop the romaine coarsely.

4.Use the Stainless steel salad cutter fitted with the slicing blade to slice the cabbage to measure about 3 cups (750 mL). Place the cabbage in a row on one end of the bowl over the romaine.

5.Chop the chicken and place it in a row next to the cabbage.

6.Slice the radishes with the Stainless steel salad cutter and layer them next to the chicken. Place the beans in a row next to the radishes.

7.Slice the tomatoes in half with the Chef’s Knife. Place them in a row next to the beans.

8.Use the Stainless steel salad cutter to grate the cheddar cheese and place it in a row next to the tomatoes.

9.For the dressing, juice the lime and add the remaining dressing ingredients and mix until combined. Pour ⅔ over the salad and reserve the remaining dressing for each portion.