Southwest Chicken Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 cups.
My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. —Sara Hobbs, West Tawakoni, Texas
Ingredients
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4 cups cubed rotisserie chicken
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2 cups frozen corn, thawed
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1 cup chopped roasted sweet red peppers
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1 cup chopped red or sweet onion
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1 cup minced fresh cilantro
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DRESSING:
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3 tablespoons lime juice
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3 tablespoons olive oil
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4 teaspoons honey
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2 teaspoons ground cumin
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1 teaspoon salt
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1 teaspoon chili powder
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1/2 teaspoon coarsely ground pepper
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SALADS:
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Torn mixed salad greens and sliced almonds
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PITAS:
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Whole wheat pita pocket halves and lettuce leaves
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WRAPS:
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Whole wheat tortillas and sliced ripe avocado
Directions
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1.
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.
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2.
Salads: Top salad greens with chicken salad; sprinkle with almonds.
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3.
Pitas: Line pita halves with lettuce leaves; fill with chicken salad.
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4.
Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.
Nutrition Facts
1/2 cup: 166 calories, 7g fat (1g saturated fat), 42mg cholesterol, 316mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
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