Southwest Chicken Salad with Avocado, Black Beans and Corn Recipe
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Ingredients
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3 cups mixed salad greens and vegetables
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Fresh cilantro
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4 oz. grilled chicken (or use Rotisserie)
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1/2 cup canned black beans (rinse and drain)
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1 Tbsp. toasted pine nuts
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1/4 avocado
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2 Tbsp. Kathy’s Creamy Salsa Dressing (see below)
Directions
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Toss together greens and vegetables.
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Add in black beans and grilled chicken.
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Top with avocado slices and pine nuts.
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Toss entire salad in with dressing (see recipe below).
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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
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1/2 cup onion and bell pepper assortment, chopped medium
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1/2 cup light sour cream
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1/2 cup light mayonnaise
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1/4 cup prepared salsa
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2 Tbsp. low-fat buttermilk (optional)
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1/2 package Hidden Valley Original Ranch Dip Mix
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1/4 cup fresh cilantro
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2 Tbsp. fresh lime juice
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1 tsp. cumin
Directions
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Sauté peppers and onions in non-stick spray. Set aside to cool.
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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