 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
CAN BE MADE A DAY AHEAD FOR A DELICIOUS LUNCH AT WORK Ingredients:
dressing |
1 cup husked and quartered tomatillos |
3 tbsp lite italian dressing |
1 fresh anaheim chile, seeded and chopped |
1/3 tsp ground black pepper |
salad |
2 cups chopped, cooked chicken (can substitute turkey) |
1 cup copped red bell peppers |
1 cup frozen corn, thawed |
1 cup chopped carrots |
4 green onions, sliced |
1 cup chopped fresh cilantro |
Directions:
1. In a blender or food processor, puree tomatillos with dressing, anaheim chiles and ground black peppers. Set aside.
2. Combine all salad ingredients in large bowl and toss.
3. Drizzle dressing over salad and toss well.
4. Cover and chill for 20 min or make a day ahead to sllow flavors to blend.
5. Serve on lettuce-lined plates or bowls.
|
|