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Southwestern Chicken Salad

 Southwestern Chicken Salad
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Southwestern Chicken Salad (continued)

Directions (continued)

  • with salad. Yield: 6 servings.
Nutritional Facts: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.