Nutritive Information
(Per 1-cup serving of salad)
- 173 calories
- 2 g. fat (less than 1 g. saturated fat)
- 20 g. carbohydrate
- 21 g. protein
- 4 g. dietary fiber
- 431 mg. sodium
- 54 calories
- 6 g. fat (less than 1 g. saturated fat)
- 0 g. carbohydrate
- 0 g. protein
- 0 g. dietary fiber
- 40 mg. sodium
Ingredients
- 2 cups cooked, cubed chicken
- 1 can (15-oz.) corn, drained (1 3/4 cups)
- 1 can (15.5 oz.) black beans, rinsed and drained
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup jicama, diced small
- 3/4 cup extra virgin olive oil
- 1/4 cup lime juice
- 1 cup thick salsa, mild, medium or hot, as desired
- 3 drops, or to taste, red pepper sauce (optional)
- 2-4 Tbsp. water
- 1/4 cup low-fat shredded Cheddar cheese
- 1/4 cup finely-chopped fresh cilantro or flat-parsley leaves, for garnish
Instructions
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In a large bowl, place chicken, corn, beans, bell peppers and jicama. Gently toss until well mixed and set aside.
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In a medium bowl, whisk together olive oil and lime juice until well-blended. Mix in salsa. Add red pepper sauce if desired. Add enough water to thin consistency so dressing can be thinly dribbled over salad. (Mixing bowl and whisk can be used in place of blender.) Transfer to serving pitcher.h3>
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Drizzle dressing over chicken mixture, tossing to coat salad ingredients evenly.
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Cover and chill 1 to 3 hours so flavors can meld. Bring to room temperature and check seasoning before serving; add salt and pepper to taste, if desired. Sprinkle top of salads with cheese (if using) and cilantro. Serve with remaining dressing and baked tortilla chips.
