Saturday, July 17, 2010

Spicy Chicken Salad

Submitted by Melissa Maxwell

Spicy Salad Dressing:
1 1/4 c. fat-free sour cream
3/4 c. picante sauce
1/2 tsp. chili powder
1/2 tsp. cumin

In a medium bowl, combine all ingredients.  Refrigerate to allow flavors to blend.

Salad:
2-3 c. chicken, cooked and diced (leftover grilled chicken works well)
1 c. tomatoes, diced
3/4 c. green onion, diced
1 (11oz.) can whole kernel corn, drained
1/2 c. canned black beans, rinsed and drained
3/4 c. reduced-fat Mexican cheese, shredded
8 c. salad greens

Fat-free tortilla chips, optional.

In a medium bowl combine chicken, tomatoes, green onions, corn, black beans and cheese.  Gently stir.  Serve over salad greens.  Top with Spicy Salad Dressing and serve with tortilla chips if desired.

2 comments:

Wendy said...

When was this??? It looks yummy!!

melissa said...

This was my salad from June cooking club. I tried to put the salad in tortillas and make wraps, but they fell apart, so I took this picture later since this is what it's supposed to look like.