light meals

Ingredients

	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 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

Instructions

• 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.
  
  
• 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.
  
  
• 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.
  
  
• 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 1/4 of dressing.