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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,

corn,

red pepper,

onion,

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. :-)


5 comments:

  1. 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!

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

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

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

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

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