Southwestern Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medleyâs coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top. Ingredients:
2 flour tortillas (6 inches), cut into 1/2-inch strips |
butter-flavored cooking spray |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 teaspoon olive oil |
6 cups ready-to-serve salad greens |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
2 cups chopped tomatoes, divided |
1 medium green pepper, diced |
1/2 cup cubed peeled jicama or sliced water chestnuts |
1/3 cup chopped green onions |
1/2 cup shredded reduced-fat cheddar cheese |
2/3 cup fat-free ranch salad dressing |
4 teaspoons barbecue sauce |
Directions:
1. Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
2. Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken.
3. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings.
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