Spicy Southwest Bell Pepper Salad

By Lauren_Jorgensen

Delicious when heated. Also makes a great pita filling.

Nutrition Info:
Serving Size: 2 cups salad, 1 ounce chips
472 calories, 19% fat (10g; 4.6g saturated), 42% carbs (50g), 39% protein (47g), 10g fiber, 351mg calcium, 3.7mg iron, 714mg sodium

Ingredients

• 1/2 Cup Salsa
• 1/4 Cup Low Fat Buttermilk
• 12 Ounces Precooked Chicken Breast (Ex: Perdue Grilled Southwestern Seasoned Chicken)
• 1 1/2 Cups Diced Tomatoes, cut into 1/2 inch pieces
• 1 Each Yellow and Green Bell Pepper, seeded and cut into 1/2 inch pieces
• 1 15 Ounce Can Black Beans, rinsed and drained
• 1 1/2 Cups Canned or Frozen (and thawed) White Corn, drained
• 1/2 Cup Reduced Fat Cheddar Cheese, cut into 1/2 inch cubes (about 4 ounces)
• 4 Ounces Baked Tortilla Chips, broken into 1 inch pieces

Preparation

Step 1

In a large bowl, whisk together salsa and buttermilk. Add chicken, tomatoes, bell peppers, beans, corn and cheddar. Toss to combine.

Transfer mixture to 4 individual plates and sprinkle with chips.