Ingredients

1 lb. (450 g) chicken tenderloins
1 tbsp (15 mL) Tex-Mex Rub
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)

½ lime
⅔ cup (150 mL) 2% plain low-fat Greek yogurt
¼ cup (50 mL) milk
1 tsp (5 mL) Tex-Mex Rub
½ tsp (2 mL) salt

Directions

Preheat the Nonstick Grill Pan and Grill Press over medium heat for 3–5 minutes. Season both sides of the chicken with the rub.
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.
Place the romaine in the Large Serving Bowl and chop coarsely with the Salad Chopper.
Use the Quick Prep Food Grater 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.
Chop the chicken with the Salad Chopper and place it in a row next to the cabbage.
Slice the radishes with the grater and layer them next to the chicken. Place the beans in a row next to the radishes.
Place the tomatoes in the Close & Cut and slice in half with the Coated Chef’s Knife. Place them in a row next to the beans.
Use the coarse grating blade to grate the cheddar cheese and place it in a row next to the tomatoes.
For the dressing, juice the lime with the Citrus Press into the Measure, Mix & Pour^®. Add the remaining dressing ingredients and mix until combined. Pour ⅔ over the salad and reserve the remaining dressing for each portion.

Nutrients per serving:

U.S. nutrients per serving: Calories 270, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 19 g, Fiber 7 g, Sugars 6 g, Protein 29 g