Southwest Chicken Salad

20 min

4 servings

Get dinner on the table, fast! Add this salad to your lunch lineup and feel free to mix up the veggies and protein. Use leftover cooked chicken (try Rotisserie Chicken).

Ingredients

  • 2 tbsp Southwest Ranch Dressing Mix
  • 1⁄2 cup each mayo and sour cream
  • 1⁄4 cup milk, your choice
  • 2 cups cherry tomatoes
  • 1⁄2 avocado
  • 4 cups chopped romaine lettuce
  • 2 cups black beans
  • 2 cups cooked chicken, cubed
  • 2 cups corn niblets

Preparation

  1. In a small bowl, whisk together dressing mix, mayo, sour cream, and milk. Set aside.
  2. Slice tomatoes in half. Slice avocado.
  3. Divide tomatoes, avocado, lettuce, beans, chicken, and corn between four bowls. Drizzle bowls with 2 tbsp dressing each. Reserve remainder for use at a later date.

Nutritional Information

Per serving(with 2 tbsp dressing): Calories 440, Fat 19 g (Saturated 3.5 g, 0 0 g), Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 38 g (Fiber 12 g, Sugars 7 g), Protein 33 g.

Perfectly Balance Your Plate

This is a perfectly balanced plate.