HG's Southwest Chicken Kale Salad
By sunitagt
1/2 of recipe (about 7 cups): 307 calories, 3g fat, 827mg sodium, 39g carbs, 9g fiber, 12.5g sugars, 34.5g protein -- PointsPlus® value 7*
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Ingredients
- Salad
- 8 cups chopped kale leaves
- 1 cup chopped tomatoes
- 1/2 cup chopped red or yellow bell pepper
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup chopped red onion
- 1/4 cup seeded and chopped fresh jalapeño peppers
- 6 oz. cooked and chopped skinless chicken breast
- Dressing
- 1/4 cup fat-free plain Greek yogurt
- 2 tbsp. seasoned rice vinegar
- 1/2 tsp. taco seasoning mix
Details
Servings 2
Preparation
Step 1
Combine all salad ingredients in a large bowl. Mix well.
In a medium bowl, whisk dressing ingredients until uniform. Add dressing to salad, and toss to coat.
Cover and refrigerate for 1 - 2 hours, to allow flavors to develop.
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