Cowboy Chicken Salad

Our testers loved scooping up the salad with tortilla chips and dipping the chicken into ranch dressing.

Yield:

4 servings

Recipe from

Recipe from

Nutritional Information

Calories (1/4 recipe): 389
Fat 20 g
Satfat 6 g
Sodium 655 mg
Cholesterol 67 mg

Ingredients

8 cups salad greens
1 cup canned red kidney or pinto beans, drained and rinsed
1 cup canned or frozen (thawed) corn, drained
1 cup diced tomatoes
1 cup shredded reduced-fat cheddar cheese
2 cooked chicken-breast halves, sliced into strips
4-oz can chopped green chiles, drained, optional
Reduced-fat ranch dressing, optional
Tortilla chips, optional
Salsa, optional

Preparation

Prep time: 5 minutes

1. Put 2 cups of greens on each plate. Place 1/4 cup each of beans, corn, and diced tomatoes around greens.

2. Top with chicken strips, 1/4 cup cheese and chiles, if desired. Serve with dressing, chips, and salsa, if desired.

How kids can help: Drain and rinse beans; measure ingredients.

Note:

Pat Carolan,

March 2005