Southwestern Chopped Chicken Salad
Crumbled cooked bacon, sliced olives, and chopped hard cooked eggs make nice additions to this colorful, flavorful salad. Serve with warm flour tortillas.
8 cups coarsely chopped romaine lettuce
1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
1 can (about 15 ounces) black beans, rinsed and drained
1 cup frozen and thawed or canned whole kernel corn
2 tomotoes, coarsely chopped
1/2 cup finely chopped red onion
1 cup coarsely crumbled tortilla chips
1/2 cup bottled southwestern-flavored or Thousand Island salad dressing
To make each serving, place 2 cups romaine lettuce on a dinner plate. Sprinkle with 1/2 cup chicken, 1/3 cup black beans, 1/4 cup corn, 1/4 tomato, 2 tablespoons onion, and 1/4 cup crumbled tortilla chips. Drizzle with 2 tablespoons salad dressing.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories444
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Calories from Fat42%
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Total Fat21g
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Saturated Fat5g
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Total Carbohydrate43g
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Protein26g
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Sugars7g
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Cholesterol80mg
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Dietary Fiber11g
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Sodium752mg
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- DAILY VALUE
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Vitamin A122%
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Vitamin C59%
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Calcium8%
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Iron22%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat2.5
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Vegetable2
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Fruit0.5
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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