This recipe is liked by 0 person(s). |
HG Sante Fe Chicken Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
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!
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.