Southwest Chicken Salad with Cilantro Ranch Dressing

FOR THE SALAD

• 3 Cups Romaine Chopped
• 1 Pint Cherry Tomatos
• 1 Cup Chopped Red Onion
• 1 Cup Sliced English Cucumber
• 2/3 Cup Black Beans Rinsed
• 5 Slices Crisp Bacon, chopped
• 3/4 Cup Reduced Fat Shredded Mexican Cheese
• 1 Oz Doritos Nacho Chips, broken
• 4 3oz Thin Chicken Breasts

FOR THE DRESSING

• 8 Oz bottle of Hidden Valley Light Ranch
• 1 Cup of Cilantro

INSTRUCTIONS

1. Cook Chicken, when done slice into strips, portion is about 3 oz
2. Cut Romaine and place into a bowl.
3. Add tomatos.
4. Add Onions
5. Add Cucumbers
6. Toss Well
7. Take serving bowls, place salad in the bowls
8. Add beans, bacon, and cheese.
9. Top with Chicken

DRESSING

1. Hidden Valley Light Ranch add 1 cup of Cilantro and blend.

UNOFFICIAL WEIGHT WATCHERS POINTS VALUE = 9 Points

Steak bruschetta

STEAK
16 Oz Flank Steak
Pinch of Salt and Pepper

BREAD
1 Slice Grilled Hearth Bread
1 tsp minced Garlic
2 tbsp EVOO
Pinch of Salt and Pepper

SAUCE
3 tbsp EVOO
1 tsp minced Garlic
Pinch of Red Pepper Flakes
2 oz Juliene Red Onion
2 oz Shitake Shrooms
2 Oz Button Shrooms
1/2 Cup White Wine
1 Tbsp softened Butter
Pinch of Salt and Pepper

Season the steak with salt and pepper and grill at least 3 minutes per side.
Finish cooking steak in a pan in the oven.

4 Minutes for Rare
5 Minutes for Medium
Or longer for Well.

Rub Hearth Bread with garic and evoo, salt and pepper. Grill on both sides until golden brown.

While steak and bread are grilling, heat evoo in saute pan. Add garlic, red pepper, red onions and shrooms. Saute till golden brown. Add white wine. Allow sauce to reduce to 2/3 to 3/4 the original volume. Finish by adding softened butter, salt and pepper.

Place bread on plate, add slced steakn and ladle the sauce on top. Garnish with sprig of parsely.