Wednesday, October 5, 2011

Southwest Chicken Salad


1lb boneless, skinless chicken breast, cubed
1 packet taco seasoning
1 bag of salad
Fat-free cheddar cheese
Multi-grain Tostitos chips
1 can black beans
1 bag steamfresh corn
Hidden Valley Spicy Ranch dressing

Step 1:

Cook chicken in a pan and when no longer pink, add taco seasoning according to packet instructions. Microwave bag of corn and black beans (separately) in a microwave-safe container.

Step 2:

Start putting together salad. This works best as a salad bar where everyone makes their own. This is how I do it. I lay down a bed of salad, weigh out about 4oz of chicken, then add 1/4 cup fat-free cheddar cheese. I top that with 1/2 cup corn and 1/4 cup black beans. The final touch is about 1/2oz of multi-grain Tostitos and 2 tbsp spicy ranch.

14 Points Plus (according to how I prepare my salad)

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