Tex-Mex Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 pound uncooked boneless, skinless chicken breast 1/2 cup fat-free mayonnaise 1/4 cup 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 scallion(s), sliced 15 1/4 oz canned yellow corn, drained and rinsed 1 cup 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. (Or save time by purchasing already cooked boneless, skinless chicken breast.)
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. Yields about 1 cup per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user BELLATROTTA.
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. Yields about 1 cup per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user BELLATROTTA.
Nutritional Info Amount Per Serving
- Calories: 139.6
- Total Fat: 3.7 g
- Cholesterol: 9.5 mg
- Sodium: 275.0 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.9 g
- Protein: 7.9 g