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HG Sante Fe Chicken Salad
Nb persons: 4
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| Santa Fe Chicken Salad 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* Mmmm, a southwestern spin on scoopable salads! Fresh and zesty flavors mixed up with shredded chicken for your chewing pleasure... Ingredients: | |
| 1 cup | chopped red bell pepper |
| 1/2 cup | chopped onion |
| 8 oz. | cooked and shredded skinless lean chicken breast |
| 1/2 cup | canned black beans, drained and rinsed |
| 1/2 cup | sweet corn kernels, thawed from frozen |
| 1/2 cup | chopped fresh cilantro |
| 1/4 cup | sliced scallions |
| 1/2 cup | fresh salsa or pico de gallo |
| 1/4 cup | fat-free sour cream |
| 1 tsp. | taco seasoning |
| 1/4 tsp. | salt |
Directions:
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!
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