Cilantro-Lime Chicken Salad
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What You Need

PREP TIME: 20 minutes
MAKES: 4 servings (about 2 ½ cups each)

SALAD

  • ½ lb. piece sliced-to-order Sara Lee® Lower Sodium Oven Roasted Chicken Breast, cut into thin strips
  • 8 cups fresh baby mixed salad greens
  • 1 cup frozen corn, cooked, drained
  • 2 medium tomatoes, seeded, chopped
  • ½ cup black beans, rinsed, drained
  • 2 corn tortillas, cut into 1-inch strips
  • ¼ cup reduced fat Mexican cheese blend
  • Cooking spray

CILANTRO LIME VINAIGRETTE

  • ¼ cup fresh lime juice
  • 1 tbsp canola oil
  • ¼ TSP ground cumin
  • 1/8 TSP ground red pepper

How to Make It

  1. For dressing: Combine lime juice, oil, cumin and red pepper; mix lightly. Set aside.
  2. For salad: Combine salad greens, corn, tomato, black beans, green onion and chicken; toss lightly.
  3. Spray small fry pan with cooking spray. Cook and stir tortilla strips over medium heat until crispy.
  4. Toss salad with dressing; sprinkle with cheese and tortilla strips, before serving.

NUTRITION PER SERVING:
Serving size: ¼ salad

  • 280 Calories
  • 9 g Fat
  • 2 g Sat Fat
  • 35 mg Cholesterol
  • 29 g Carbohydrates
  • 8 g Fiber
  • 620 mg Sodium
  • 21 g Protein

 

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