Chicken Salad with Creamy Green Chilli Dressing 

NC

No Count recipe
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.
4 tablespoon lime(s), juice
1 1/2 teaspoon ground cumin
2 tablespoon fresh coriander, chopped
1 clove garlic, large, chopped
3 portion spring onions, sliced
350 g chicken breast, uncooked, skinless, four pieces
350 g cooked black beans, drained and rinsed
1 medium red green or yellow pepper(s), preferably red, chopped
150 g cherry tomatoes, cut in half
1 portion lettuce, cos, sliced in 1cm pieces
100 g fresh green or red chilli(s), pref. green, finely chopped
1 small pot very low-fat plain yogurt
1 tablespoon ground coriander
1 bunch watercress, tough stems removed
1 tablespoon lemon juice, fresh
1 clove garlic

1. Combine lime juice, cumin, chopped coriander and chopped garlic in a large resealable 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.
2. Preheat 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.
3. Combine beans, red pepper, spring onions and tomatoes in medium bowl. Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture.
4. To make dressing, combine remaining ingredients in blender or food processor; blend until smooth, about 3 to 4 minutes.
5. Slice cooled chicken on diagonal and divide among salads. Drizzle each serving with 1/4 of dressing.