Awesome Southwest Chicken Salad


3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 507.1
  • Total Fat: 22.1 g
  • Cholesterol: 57.9 mg
  • Sodium: 1,359.9 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 31.4 g

View full nutritional breakdown of Awesome Southwest Chicken Salad calories by ingredient


Introduction

This isn't the lowest in fat and calories, but it is very tasty and filling! My husband loves when I make this! And for a truly HUGE appetite, this can be turned into 2 servings by doubling the nutrition info (note, it will be difficult for anyone to eat this as a 2-serving recipe, though). This isn't the lowest in fat and calories, but it is very tasty and filling! My husband loves when I make this! And for a truly HUGE appetite, this can be turned into 2 servings by doubling the nutrition info (note, it will be difficult for anyone to eat this as a 2-serving recipe, though).
Number of Servings: 4

Ingredients

    9 oz container romaine hearts (or other healthy lettuce)
    8 oz boneless skinless chicken breast
    21 oz can Bush's Grillin' Beans Black Bean Fiesta
    4 oz 2% shredded mild cheddar cheese
    8 Tbsp Litehouse Lite Salsa Ranch Dressing
    4.5 oz bag Texas Toast Tortilla Strips, any flavor

Directions

"Grease" frying pan with non-stick cooking spray and fry chicken until cooked through.
While chicken is frying, heat beans in a saucepan.
Divide container of lettuce into 4 servings.
Divide cooked chicken into 4 sliced and diced servings, topping it onto each lettuce bowl.
Divide heated beans into 4 servings, topped onto lettuce and chicken.
Sprinkle 1/4 cup cheese onto each salad bowl.
Divide tortilla strips into 4 servings (approx. 48-50 strips if counted out) and sprinkle on top of salads.
Top each salad with 2 Tbsp of dressing.

Enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user SEVERINA418.

Member Ratings For This Recipe


  • no profile photo

    Incredible!
    sounds good. And easy to make. I can't wait to try it. - 9/27/10