Southwest Chcken Salad POINTS® Value | 5 Servings | 4 Preparation Time | 25 min Cooking Time | 10 min Level of Difficulty | Easy light meals | The creamy dressing is so good that you’ll want to make twice the amount. Keep it in the fridge to use as a vegetable dip or to dress up any leftovers. Ingredients: 4 Tbsp fresh lime juice 1 1/2 tsp ground cumin 2 Tbsp cilantro, fresh, chopped 1 large garlic clove(s), chopped 12 oz uncooked boneless, skinless chicken breast(s), four 3 oz pieces 15 1/2 oz canned black beans, drained and rinsed 1 medium sweet red pepper(s), chopped 1 cup cherry tomato(es), cut in half each 3 medium scallion(s), sliced 1 head romaine lettuce, sliced in 1/2-inch pieces 4 oz canned green chili peppers, diced 1 cup plain fat-free yogurt 1 Tbsp cilantro 1 bunch watercress, tough stems removed 1 Tbsp fresh lemon juice 1 small garlic clove(s)

Directions: Combine lime juice, cumin, chopped cilantro and chopped garlic in a large resalable plastic bag. Add chicken, seal bag and shake to coat chicken. Allow to marinate for at least 15 minutes at room temperature or up to overnight in refrigerator. Preheat broiler or grill to medium-high heat. Remove chicken from bag and discard marinade. Grill chicken until cooked through, about 4 to 5 minutes per side; set aside until ready to assemble salad. Combine beans, red pepper, scallions and tomatoes in medium bowl. Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture. To make dressing, combine remaining ingredients in blender or food processor; blend until smooth, about 3 to 4 minutes. Slice cooled chicken on diagonal and divide among salads. Drizzle each serving with 1/2 cup of dressing.