member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Santa Fe Chicken Salad


    Source of Recipe


    Hel

    Recipe Introduction


    Mmmm, a southwestern spin on scoopable salads! Fresh and zesty flavors mixed up with shredded chicken for your chewing pleasure...

    List of Ingredients




    Santa Fe Chicken Salad


    1 cup chopped red bell pepper
    1/2 cup chopped onion
    8 oz. cooked and shredded skinless lean chicken breast
    1/2 cup canned black beans, drained and rinsed
    1/2 cup sweet corn kernels, thawed from frozen
    1/2 cup chopped fresh cilantro
    1/4 cup sliced scallions
    1/2 cup fresh salsa or pico de gallo
    1/4 cup fat-free sour cream
    1 tsp. taco seasoning
    1/4 tsp. salt

    Recipe




    Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes.

    Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside.

    In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat.

    Cover and chill for at least 1 hour. Dig in!

    Makes 4 Servings

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |