Southwest Chicken Salad with Avocado, Black Beans and Corn Recipe
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Ingredients
- 3 cups mixed salad greens and vegetables
- Fresh cilantro
- 4 oz. grilled chicken (or use Rotisserie)
- 1/2 cup canned black beans (rinse and drain)
- 1 Tbsp. toasted pine nuts
- 1/4 avocado
- 2 Tbsp. Kathy’s Creamy Salsa Dressing (see below)
Directions
- Toss together greens and vegetables.
- Add in black beans and grilled chicken.
- Top with avocado slices and pine nuts.
- Toss entire salad in with dressing (see recipe below).
- Top with cilantro.
Nutrition Analysis: Salad (without dressing)
Serves: 1
Calories: 365
Fiber: 10 g
Fat: 15 g
Protein: 39 g
Saturated Fat: 2 g
Sodium: 573 mg
Cholesterol: 98 mg
Carbohydrates: 24 g
Kathy’s Creamy Salsa Dressing
Ingredients
- 1/2 cup onion and bell pepper assortment, chopped medium
- 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
- Sauté peppers and onions in non-stick spray. Set aside to cool.
- Mix the remaining ingredients together and fold in cooled pepper and onion mixture. Adjust seasoning, as desired.
Nutritional Analysis
Serves: 16; Serving Size: 2 Tbsp.
Calories: 45
Fiber: 0 g
Fat: 4 g
Protein: 1 g
Saturated Fat: 1 g
Sodium: 101 mg
Cholesterol: 7 mg
Carbohydrate: 3 g
Salad recipe provided by Patty Kirk, RDN, LD, Cooper Clinic Nutrition
Dressing recipe provided Kathy Duran-Thal, RDN, LD