Polenta Chips with Chicken & Black Bean Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 511.8
- Total Fat: 15.2 g
- Cholesterol: 53.0 mg
- Sodium: 606.2 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 12.2 g
- Protein: 29.3 g
View full nutritional breakdown of Polenta Chips with Chicken & Black Bean Salad calories by ingredient
Introduction
This was an experiment that worked out really well. Probably one of the best dishes I've ever made up. It is also a really good way to make use of leftover chicken. You could easily make it spicier if you like a little heat. I'm kind of a wimp. This was an experiment that worked out really well. Probably one of the best dishes I've ever made up. It is also a really good way to make use of leftover chicken. You could easily make it spicier if you like a little heat. I'm kind of a wimp.Number of Servings: 4
Ingredients
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1 can of black beans, 1 can of yellow corn, 1/2 can of green chilies (remember, I'm a wimp), 1 tomato, lettuce, 1/2 an onion, sour cream, pepperjack cheese, polenta chips, leftover baked or roasted chicken
Directions
Drain and rinse black beans and corn, pour into a skillet. Chop and add 1/2 an onion. You could use the whole thing if you like onions. Add the chicken and heat on low/medium. You'll want to cook it until the onions are translucent, to give all the flavors time to mix.
While the bean/corn/chicken mixture heats, wash and shred the lettuce, chop the tomato and shred the cheese. I put the lettuce in half the bottom of the bowl, filled the other half with polenta chips, then put the corn/bean/chicken mixture over the lettuce (and a little on the chips for good measure), then added the cheese (so it would melt) sprinkled on tomatoes and spooned a little sour cream on the side.
My plan was to use the chips to dip up the rest of it, but needed a spoon. An avocado slice would have gone along really well, and a little salsa wouldn't have been out of place either.
Serving Size: Makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMILINGTREE.
While the bean/corn/chicken mixture heats, wash and shred the lettuce, chop the tomato and shred the cheese. I put the lettuce in half the bottom of the bowl, filled the other half with polenta chips, then put the corn/bean/chicken mixture over the lettuce (and a little on the chips for good measure), then added the cheese (so it would melt) sprinkled on tomatoes and spooned a little sour cream on the side.
My plan was to use the chips to dip up the rest of it, but needed a spoon. An avocado slice would have gone along really well, and a little salsa wouldn't have been out of place either.
Serving Size: Makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMILINGTREE.