Santa Fe Chicken Salad
By
Lori Anne Thomas
@lthomas2
1
Mmmm, a southwestern spin on scoopable salads! Fresh and zesty flavors mixed up with shredded chicken for your chewing pleasure...
Rating:
★★★★★ 1 vote
Serves:
4
Prep:
30 Min
Ingredients
- 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
- salt
How to Make Santa Fe Chicken Salad
- 1Bring 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!
MAKES 4 SERVINGS
HG Tip: Click here for the 411 on chicken shredding! - 2PER 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 Santa Fe Chicken Salad
Course/Dish: Chicken Salads
Other Tag: Healthy
