Saturday, July 17, 2010
Spicy Chicken Salad
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.
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.