COPY THAT! MOE'S SOUTHWESTERN GRILL EARMUFFS SALAD

Copy That! Moe's Southwestern Grill Earmuffs Salad image

Provided by Kitchen Dreaming

Time 25m

Number Of Ingredients 14

2 small chicken breast halves, skinless and boneless
1 tsp cumin
salt and pepper, to taste
1 large romaine lettuce head, chopped
1 c rice, mexican - prepared per package instructions
1 can(s) black beans or pinto beans, drained and rinsed
1 medium jalapeno, seeded and diced
1/2 c white onion, diced
1 c fresh salsa
1 c guacamole picado
1/2 c cheddar cheese, shredded
2 Tbsp sour cream, divided
1 Tbsp fresh cilantro, chopped
2 Tbsp roasted tomatillo salsa verde

Steps:

1. Season chicken with cumin, salt and pepper. In a skillet over medium high heat, cook the chicken until the juices are clear and the internal temperature is 165 degrees F.
2. In a bowl, layer the lettuce, 1/2 cup rice, 1/2 cup beans, 4 oz chicken, onions, jalapenos, fresh salsa, guacamole picado. Top with cheese, sour cream, fresh cilantro and a bit of roasted tomatillo salsa verde.
3. Note: When I put this salad into my WW points calculator, it is a 9 point salad. However, it is both filling and satisfying and carries me all the way until dinner or beyond. I had to find a way to replicate this salad as it is the only thing I want to eat some weeks! At almost $7 a salad, I can make it at home and enjoy it for a few days/servings for that same price or less.