Santa Fe Chicken Salad

By frozenmoments

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...

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

Details

Adapted from hungry-girl.com

Preparation

Step 1

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