Healthy Food Dinner Diet Recipes

Southwestern Chicken Salad Recipe

Posted on 11. Jul, 2009 by admin in Chicken Salads

“In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medleys coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.”

INGREDIENTS

* 2 (6 inch) flour tortillas, cut into 1/2 inch strips
* Butter-flavored nonstick 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 (15.25 ounce) can whole kernel corn, drained
* 1 (15 ounce) can 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 degrees F 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. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Tags: Main Dish, Southwestern Chicken Salad