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santa fe chicken salad

★★★★★ 1 Review
lthomas2 avatar
By Lori Anne Thomas
from Ogden, UT

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

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★★★★★ 1 Review
serves 4
prep time 30 Min

Ingredients For santa fe chicken salad

  • 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
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How To Make santa fe chicken salad

  • 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!
  • 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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Categories & Tags for Santa Fe Chicken Salad:

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