Santa Fe Chicken Salad

PER SERVING (1/4th of recipe, about 1 cup): 153 calories, 1.5g fat, 466mg sodium, 17.5g carbs, 3g fiber, 6g sugars, 18g protein -- PointsPlus® value 4* Mmmm, a southwestern spin on scoopable salads! Fresh and zesty flavors mixed up with shredded chicken for your chewing pleasure...

Santa Fe Chicken Salad
Adapted from hungry-girl.com
Santa Fe Chicken Salad

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hungry-girl.com

Ingredients

  • 1

    cup chopped red bell pepper

  • 1/2

    cup chopped onion

  • 8

    oz. cooked and shredded skinless lean chicken breast

  • 1/2

    cup canned black beans, drained and rinsed

  • 1/2

    cup sweet corn kernels, thawed from frozen

  • 1/2

    cup chopped fresh cilantro

  • 1/4

    cup sliced scallions

  • 1/2

    cup fresh salsa or pico de gallo

  • 1/4

    cup fat-free sour cream

  • 1

    tsp. taco seasoning

  • 1/4

    tsp. salt

Directions

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes. Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside. In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat. Cover and chill for at least 1 hour. Dig in! MAKES 4 SERVINGS

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