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Southwest Chicken Salad with Avocado, Black Beans and Corn Recipe

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Southwest Chicken Salad with Avocado, Black Beans and Corn Recipe

 

 

 



Ingredients

  • 3 cups mixed salad greens and vegetables
  • Fresh cilantro
  • 4 oz. grilled chicken (or use Rotisserie)
  • 1/2 cup canned black beans (rinse and drain)
  • 1 Tbsp. toasted pine nuts
  • 1/4 avocado
  • 2 Tbsp. Kathy’s Creamy Salsa Dressing (see below)

Directions

  1. Toss together greens and vegetables.
  2. Add in black beans and grilled chicken.
  3. Top with avocado slices and pine nuts.
  4. Toss entire salad in with dressing (see recipe below).
  5. Top with cilantro.

Nutrition Analysis: Salad (without dressing)
Serves: 1

Calories: 365
Fiber: 10 g
Fat: 15 g
Protein: 39 g
Saturated Fat: 2 g
Sodium: 573 mg
Cholesterol: 98 mg
Carbohydrates: 24 g


Kathy’s Creamy Salsa Dressing

Ingredients

  • 1/2 cup onion and bell pepper assortment, chopped medium
  • 1/2 cup light sour cream
  • 1/2 cup light mayonnaise
  • 1/4 cup prepared salsa
  • 2 Tbsp. low-fat buttermilk (optional)
  • 1/2 package Hidden Valley Original Ranch Dip Mix
  • 1/4 cup fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 1 tsp. cumin

Directions

  1. Sauté peppers and onions in non-stick spray. Set aside to cool.  
  2. Mix the remaining ingredients together and fold in cooled pepper and onion mixture. Adjust seasoning, as desired.  

Nutritional Analysis
Serves: 16; Serving Size: 2 Tbsp.

Calories: 45
Fiber: 0 g
Fat: 4 g
Protein: 1 g
Saturated Fat: 1 g
Sodium: 101 mg
Cholesterol: 7 mg
Carbohydrate: 3 g

Salad recipe provided by: Patty Kirk, RDN, LD, Cooper Clinic
Dressing recipe provided by: Kathy Duran-Thal, RDN, LD, Cooper Healthy Living