HG Santa Fe Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup chopped red bell pepper1/2 cup chopped onion8 oz. cooked and shredded skinless lean chicken breast1/2 cup canned black beans, drained and rinsed1/2 cup sweet corn kernels, thawed from frozen1/2 cup chopped fresh cilantro1/4 cup sliced scallions1/2 cup fresh salsa or pico de gallo1/4 cup fat-free sour cream1 tsp. taco seasoning1/4 tsp. salt
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!
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 -- PointsPlusŪ value 4*
Serving Size: MAKES 4 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user KEYLIME84.
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!
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 -- PointsPlusŪ value 4*
Serving Size: MAKES 4 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user KEYLIME84.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 1.2 g
- Cholesterol: 31.4 mg
- Sodium: 701.0 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.4 g
- Protein: 17.1 g
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