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Southwest Chicken Salad


Serves: 6

Prep Time: 20 minutes

Cooking Time: 10

Difficulty: Easy

Comments

This makes a great main dish for lunch or dinner. Toss the salad before serving. You can top with crumbled tortilla chips if you like.

Ingredients

1 head, large lettuce, romaine, chopped

1 pound chicken breast, boneless and skinless

1 avocado(s), Haas or any, sliced thinly into 16 slices

1 cup black beans,, rinsed and drained

3 ounces olives, black, pitted 6 ounces dry weight, drained and sliced

1 tomato(es), medium, diced

1 cup cheese, cheddar, low fat, Shredded

1/2 cup corn, frozen white kernels, or fresh, thawed

1/3 cup ranch dressing, light or reduced fat

1/4 cup salsa, red

2 teaspoons olive oil

1/8 onion(s), red, thinly sliced

Preparation

Dressing: In a small bowl, mix the ranch dressing and the salsa and refrigerate until ready to serve. Salad: cut the chicken into 1/2 inch cubes and season with salt, pepper, garlic powder and cumin. Heat a medium sized skillet over medium heat. Add olive oil. Add cubed chicken and cook for approximately 2 to 3 minutes on each side until lightly brown and cooked through. Remove the chicken from the pan with a slotted spoon. Allow to cool for about 10 minutes. In a large salad bowl, combine the following: lettuce, black beans, black olives, and red onion. Rinse the corn in a colander under cold water. Drain well and pat with a paper towel. Add to salad. Add tomato, avocado, and chicken. Pour dressing over salad and toss. Top with Grated cheese.

Nutrition

Per Serving: 300 calories, 14 g fat, 2.5 g saturated fat, 24 g protein, 18 g carbohydrates,6 g dietary fiber, 610 mg sodium; WW Points Plus value 7


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