Tex Mex Chicken Salad with Southwestern Vinaigrette
Warmed tortillas are the perfect accompaniment to this Southwestern-inspired chicken salad.
SALAD
2 teaspoons olive oil
1 tablespoon fresh lemon juice
2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts
of freshly ground pepper
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn, thawed
1 large tomato, cubed
1/2 red bell pepper, coarsely chopped
1 can (4 ounces) green chilies, drained
2 green onions (both green and white parts), coarsely chopped
1/4 cup coarsely chopped fresh cilantro
VINAIGRETTE
3 tablespoons canola oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon freshly ground pepper, or to taste
of ground cumin, or to taste
TO COMPLETE THE RECIPE
4 cups mixed greens (mesclun)
4 sprigs of fresh cilantro for garnish
Prepare grill. Position grill rack about 6 inches above coals.
Stir together olive oil and lemon juice in small bowl. Brush one side of each chicken breast with mixture.
Place chicken, oiled side down, on grill rack over glowing coals; grill for about 5 minutes. Brush top surfaces with oil; turn and grill for about 5 more minutes, or until chicken is lightly browned and thoroughly cooked.
Transfer chicken to a plate and sprinkle with pepper. Let cool, then cut into 1-inch squares.
Meanwhile, toss together beans, corn, tomato, bell pepper, chilies, green onions, and cilantro in a large bowl.
Whisk together vinaigrette ingredients in a small bowl. Taste and adjust seasonings.
Add vinaigrette to bean-corn mixture and toss lightly. Add chicken; toss again.
Arrange a bed of greens on each of 4 salad plates or shallow bowls; top with a mound of chicken salad mixture and garnish with cilantro sprigs.
Frozen shoepeg white corn with small, sweet kernels or fresh sweet corn may be substituted for frozen corn.
Fresh basil may be substituted for fresh coriander, if it is unavailable. Dried coriander is not recommended.
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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Calories330
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Calories from Fat36%
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Total Fat14g
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Saturated Fat1g
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Total Carbohydrate35g
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Protein20g
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Sugars5g
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Cholesterol33mg
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Dietary Fiber10g
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Sodium112mg
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- DAILY VALUE
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Vitamin A43%
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Vitamin C165%
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Calcium6%
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Iron15%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat2.5
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Vegetable1
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Very Lean Meat1.5
- 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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