Tex Mex Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4 pound(s) uncooked boneless skinless chicken breast(s) 1/2 cup(s) fat free mayonnaise 1/4 cup(s) fat free sour cream 1/2 tsp ground cumin 1/4 tsp chili powder 1 small sweet red pepper(s), chopped 1 small green pepper(s), chopped 2 medium uncooked scallion(s), sliced 15 1/4 oz canned yellow corn, drained and rinsed 1 cup(s) canned black beans, drained and rinsed
Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside.
In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours.
Serving Size: Yields about 1 cup per serving
Number of Servings: 4
Recipe submitted by SparkPeople user KEMMA71.
In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours.
Serving Size: Yields about 1 cup per serving
Number of Servings: 4
Recipe submitted by SparkPeople user KEMMA71.
Nutritional Info Amount Per Serving
- Calories: 351.6
- Total Fat: 6.3 g
- Cholesterol: 83.7 mg
- Sodium: 494.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 7.4 g
- Protein: 38.5 g
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