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.
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. :-)
Linked to Gooseberry Patch Recipe Roundup.
