Southwestern Chicken Salad
Choose vegetables that are dark green, red, or orange more often and try to eat more dry beans and peas.
Yield: 6 servings
Ingredients:
- 2 cups cooked chicken (heated to 165°F as measured with a food thermometer), chopped
- 1 cup tomato, gently rubbed under cold running water, chopped
- 1/2 cup green onions, gently rubbed under cold running water, chopped
- 1 (11 ounce) can corn, drained and rinsed
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup black beans, drained and rinsed
- 6 cups mixed salad greens, gently rubbed under cold running water (if not pre-washed)
- 2/3 cup fat-free sour cream
- 1/2 cup picante sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Tortilla chips (optional)*
Directions:
- Wash hands with soap and water.
- In a large bowl, mix cooked chicken, tomato, green onions, corn, cheese, black beans and salad greens.
- In a separate small bowl, make dressing by combining sour cream, picante sauce, chili powder, and cumin.
- Gently mix salad with dressing and serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
Recipe options:
- Top salad with crushed tortilla chips.
- Use 2 (12.5 ounce) cans of chicken in place of 2 cups cooked chicken.
- Use ⅔ cup plain non-fat Greek yogurt instead of sour cream.
Nutrition Information:
