Southwestern Chopped Chicken Salad

Site for original Recipe before changes: www.sallysbakingaddiction.com

Ingredients:

    • 6 cups chopped romaine lettuce
    • 6 cups cubed cooked chicken1
    • 1 and 1/2 cups corn
    • 1 and 1/2 cups black beans
    • 2 tomatoes, diced
    • 1/2 red onion, diced
    • 3/4 cup shredded cheddar cheese
    • 1 cup crushed tortilla chips
    • handful chopped cilantro

DRESSING

  • 1/2 cup plain Greek yogurt (I use nonfat)
  • 3 Tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon minced garlic
  • juice of 1 lime
  • 1/2 jalapeño, finely diced
  • 2 heaping teaspoons taco seasoning (I use mild)
  • salt, to taste and if needed

Directions:

  1. Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
  2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
  3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.
Nutrition Facts
Servings 6.0
calories 378
Total Fat 14 g 22 %
Saturated Fat 5 g 27 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 70 mg 23 %
Sodium 325 mg 14 %
Potassium 399 mg 11 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 8 g 32 %
Sugars 4 g
Protein 31 g 62 %
Vitamin A 89 %
Vitamin C 7 %
Calcium 21 %
Iron 14 %