Southwestern Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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One serving: (1-1/2 cups salad with 20 tortilla chips) Calories: 685 Although this is from Light and Tasty, it has quite a few calories. I may be what I have on super bowl Sunday. I could eat quite a bit and stil have less fat and calories than the nachos, pizza, and such the others are having. Ingredients:
1/3 cup fat-free thousand island salad dressing |
1/3 cup salsa |
1/4 cup reduced-fat sour cream |
1 teaspoon seasoning salt |
1 teaspoon garlic powder |
1/2 teaspoon salt-free lemon pepper |
1/4 teaspoon cayenne pepper |
1 lb boneless skinless chicken breast, cut into 1/4-inch strips |
1 tablespoon olive oil |
1 medium sweet red pepper, cut into 1/4-inch srips |
1 medium green pepper, cut into 1/4-inch srips |
2 teaspoons lime juice |
12 cups torn romaine lettuce |
1 1/2 cups shredded reduced-fat cheddar cheese |
1 cup shredded red cabbage |
1 medium tomato, chopped |
1 medium carrot, grated |
Directions:
1. In a small bowl, combine the salad dressing, salsa and sour cream. Cover and refrigerate until serving.
2. Combine the seasonings; sprinkle over chicken. In a nonstick skillet, brown chicken in oil for 3 minutes on each side. Add peppers; saute 2-3 minutes longer or until chicken juices run clear. Drizzle with lime juice; keep warm.
3. In a large bowl, toss the romaine, cheese, cabbage, tomato and carrot. Add chicken mixture. Serve over chips; drizzle with dressing.
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