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Southwest Chicken Salad Recipe

This entrée salad is a recipe for success. It’s delicious and filling—a good source of protein and fiber—and doesn’t break the calorie bank.

Categories

Creamy Salsa Dressing

Ingredients

  • 1/2 cup onion and bell pepper (assortment), chopped medium, sautéed and cooled
  • 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. Add ingredients into a medium-sized bowl
  2. Stir until the ingredients are well mixed together.
  3. Adjust seasoning, as desired.
  4. Refrigerate until ready to use.

Nutritional Analysis

Servings: 16
Serving Size: 2 Tbsp.

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

Salad Mix

Ingredients

  • Fresh cilantro
  • 1/4 avocado
  • 1 Tbsp. toasted pine nuts
  • 4 oz. rotisserie chicken (or use grilled)
  • 1/4 cup cherry tomatoes, cut in halves
  • 1/2 cup canned corn  (rinsed and drained)
  • 1/4 cup canned black beans (rinsed and drained)
  • 2 Tbsp. Creamy Salsa Dressing

Directions

  1. In a large bowl, add 3 cups mixed salad greens.
  2. Add in cilantro, avocado and toasted pine nuts.
  3. Add dressing and toss salad.
  4. Top with tomatoes, corn, black beans and rotisserie chicken.

Nutrition Analysis (without dressing)

Servings: 1
Serving Size: 3 cups

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

Recipe provided by Patty Kirk, RDN, LD, Cooper Clinic Nutrition.