This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
Mix all ingredients together and coat steak well.
Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
For the Dressing
Blend all ingredients in a blender or food processor
For the Salad
Slice steak as thinly as possible
Layer the lettuce, cucumbers, onions (and any other veggies you wish to add)
Top with rice and sliced steak
Add dressing and toss
1poundchicken tenders or lean steakcut into 2 inch pieces
Non-stick spray
1tspdry mustard
1tspchili powder
2tspspaprika
1/4tspred pepper
1jarsalsa
1tomatochopped
Spinach leaves
1/2cupgrated cheese
1tbspsour creamfat free
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Instructions
Spray a skillet with non-stick spray and place on medium heat.
Add chicken.
Sprinkle chicken with dry mustard, chili powder, paprika and pepper.
Stir-fry until golden brown.
Add in one jar of salsa, cover and simmer for 15 minutes.
Wrap in heated burrito shell with dark green lettuce or raw spinach leaves, grape tomatoes cut in half and your choice of grated low fat cheddar cheese and/or low fat sour cream.