Southwestern Chicken Salad Recipe

5 1 3
Southwestern Chicken Salad Recipe
Southwestern Chicken Salad Recipe photo by Taste of Home
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Southwestern Chicken Salad Recipe

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5 1 3
Publisher Photo
In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley’s coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 flour tortillas (6 inches), cut into 1/2-inch strips
  • Butter-flavored cooking spray
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon olive oil
  • 6 cups ready-to-serve salad greens
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups chopped tomatoes, divided
  • 1 medium green pepper, diced
  • 1/2 cup cubed peeled jicama or sliced water chestnuts
  • 1/3 cup chopped green onions
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2/3 cup fat-free ranch salad dressing
  • 4 teaspoons barbecue sauce

Directions

Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken.
In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings.
Originally published as Southwestern Chicken Salad in Light & Tasty August/September 2005, p48

Nutritional Facts

1 each: 331 calories, 7g fat (2g saturated fat), 49mg cholesterol, 865mg sodium, 40g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 2 flour tortillas (6 inches), cut into 1/2-inch strips
  • Butter-flavored cooking spray
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon olive oil
  • 6 cups ready-to-serve salad greens
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups chopped tomatoes, divided
  • 1 medium green pepper, diced
  • 1/2 cup cubed peeled jicama or sliced water chestnuts
  • 1/3 cup chopped green onions
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2/3 cup fat-free ranch salad dressing
  • 4 teaspoons barbecue sauce
  1. Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
  2. Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken.
  3. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings.
Originally published as Southwestern Chicken Salad in Light & Tasty August/September 2005, p48

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AndrewMom User ID: 6171116 135034
Reviewed Jul. 5, 2013

"This is so good. My whole family loved it.

I didn't have any black beans :( so I used Kidney beans. Also, I used reg. tortilla chips and just limited the amount. Next time I may try to add something to the dressing to add a little more zip."

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