Mexican Chicken Salad Topping

Name: Mexican Chicken Salad Topping Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 Can 98% fat free chicken breast chunks drained; 1 can Bush's reduced sodium black beans drained; 1 can ro-tel drained; 1/4 cup Chi-Chi's medium taco seasoning

Minutes to Prepare: 5
Minutes to Cook: 5

Number of Servings: 4

Ingredients

1 Can 98% fat free chicken breast chunks, drained1 can Bush's reduced sodium black beans, drained1 can ro-tel, drained1/4 cup Chi-Chi's medium taco seasoning

Directions

Combine all ingredients, stir well & heat til bubbly taking care not to scorch the beans.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALOVE1967.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 181.3
Total Fat: 2.3 g
Cholesterol: 50.0 mg
Sodium: 767.5 mg
Total Carbs: 20.8 g
Dietary Fiber: 5.0 g
Protein: 20.8 g

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I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN