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Southwestern Chicken Salad

SUBMITTED BY: Virginia Stencel

"In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medleys coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top."

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	30 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (6 inch) flour tortillas, cut into 1/2 inch strips
Butter-flavored nonstick cooking spray
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon olive oil
6 cups ready-to-serve salad greens
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed peeled jicama or sliced water chestnuts
1/3 cup chopped green onions
1/2 cup shredded reduced-fat Cheddar cheese
2/3 cup fat-free ranch salad dressing
4 teaspoons barbecue sauce

DIRECTIONS

Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350 degrees F for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

FOOTNOTE

Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 very lean meat, 1 vegetable, 1 fat.

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REVIEWS

Reviewed on Feb. 21, 2008 by ChrisC"I'm hungry Mom"

We had left over steak so I cut it into strips and tossed into the salad instead of the... MORE

Reviewed on Aug. 13, 2008 by BODIE358

Very good! I used steak once and chicken the other time. Cut the fajita seasoning in half to... MORE

Reviewed on Jun. 26, 2008 by APickledPriest

This was really good but the dressing needs work. Ranch and Barbeque sauce tasted better then... MORE

Reviewed on Apr. 19, 2008 by Kristie

This was so good! I made it just as the recipe said and it was wonderful! Definitely a keeper. MORE

Reviewed on Feb. 21, 2008 by Zuzana

This is very good. I left out chestnuts, peppers and green onions(we dont care for these). I... MORE

Reviewed on Jan. 15, 2008 by GHOS5425

My whole family enjoyed this. I've made it several times now - it will definitely be a regular... MORE

Reviewed on Jan. 14, 2008 by No Goody

Loved this recipe! Easy to make and tastes great. MORE

Reviewed on May 25, 2007 by Alyssa Schlatter

This was deliciious, and it looked very pretty on the plate! I was trying to find a recipe... MORE