Monday, March 29, 2010

Southwest Chicken Corn Salad

Southwest Chicken Corn Salad
6 servings

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
for dressing
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper

In a large bowl, combine the chicken,


red pepper,


and cilantro.

In a small bowl,
whisk together the dressing ingredients.

Pour over chicken mixture and toss to coat.

Refrigerate until serving.
Serve over a bed of lettuce greens and enjoy!

Nutrition Facts: 1 cup chicken salad equals 332 calories, 14 g fat, 20 g carbohydrate, 2 g fiber, 30 g protein.

Oh yum! I loved this! A super easy, low cal, low fat supper. Great for nights you need to make supper ahead of time as well. I served bean burritos to the rest of the family to go with their salad. They would have looked at me like I had lost my mind if I only served them salad for supper. ;-)

Edited to add - The second time I made this, I only used 1 tablespoon of oil. And in place of the chicken, I used a can of black beans. Still yummy! Currently, one of my very favorite healthy treats. :-)


Lara (Under The Lilacs) said...

This looks so good and simple to make. I think I'll add it into my meal plan next week. Your food styling/photography is impressive!

Mrs. H. said...

Thank you Lara - I've always loved to take pictures. :-)

Erika said...

Mmmmm this sounds SO delicious! You presented it so well, too! Off to check some of your other recipes..... ;-)

Amanda said...

Oh my goodness this looks so fresh and delicious! Bookmarking it now!
Visiting from Kelly's.

Amanda said...

Making this tonight and it looks delicious before it's even finished! Thanks!