santa fe chicken salad

Name: Santa Fe Chicken Salad
Prep time: 30 min
Yield: 4
Ingredients: 1 cup(s) chopped red bell pepper; 1/2 cup(s) chopped onion; 8 ounce(s) shredded cooked chicken breast; 1/2 cup(s) canned black beans-rinsed and drained; 1/2 cup(s) frozen corn-thawed; 1/2 cup(s) chopped cilantro; 1/4 cup(s) chopped green onion; 1/2 cup(s) fresh salsa; 1/4 cup(s) fat free sour cream; 1 teaspoon(s) taco seasoning; 1/4 tablespoon(s) salt

(1 RATING)

42 Pinches

Lori Anne Thomas

Ogden, UT

Updated on May 20, 2012

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

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prep time 30 Min

cook time

method ---

yield 4 serving(s)

Ingredients

1 cup chopped red bell pepper
1/2 cup chopped onion
8 ounces shredded cooked chicken breast
1/2 cup canned black beans-rinsed and drained
1/2 cup frozen corn-thawed
1/2 cup chopped cilantro
1/4 cup chopped green onion
1/2 cup fresh salsa
1/4 cup fat free sour cream
1 teaspoon taco seasoning
1/4 tablespoon salt

How To Make santa fe chicken salad

Step 1

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! MAKES 4 SERVINGS HG Tip: Click here for the 411 on chicken shredding!

Step 2

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*
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