Santa Fe Chicken Salad Recipe

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Santa Fe Chicken Salad

Lori Anne Thomas


Mmmm, a southwestern spin on scoopable salads! Fresh and zesty flavors mixed up with shredded chicken for your chewing pleasure...

pinch tips: How to Cut Cherry Tomatoes





30 Min


1 c
chopped red bell pepper
1/2 c
chopped onion
8 oz
shredded cooked chicken breast
1/2 c
canned black beans-rinsed and drained
1/2 c
frozen corn-thawed
1/2 c
chopped cilantro
1/4 c
chopped green onion
1/2 c
fresh salsa
1/4 c
fat free sour cream
1 tsp
taco seasoning
1/4 Tbsp

Directions Step-By-Step

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes.

Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside.

In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat.

Cover and chill for at least 1 hour. Dig in!


HG Tip: Click here for the 411 on chicken shredding!
PER SERVING (1/4th of recipe, about 1 cup): 153 calories, 1.5g fat, 466mg sodium, 17.5g carbs, 3g fiber, 6g sugars, 18g protein -- PointsPlus® value 4*

About this Recipe

Course/Dish: Chicken Salads
Other Tag: Healthy