Cowboy Chicken Salad

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4 servings
Pat Carolan
March 2005

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

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

Nutritional Information

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

How to Make It

Prep time: 5 minutes

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

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.

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