Southwestern Chicken Salad
Ingredients
- 1 Tbsp olive oil
- ¾ lb chicken tenderloins
- 1 tsp salt-free Southwest seasoning
- ¼ tsp salt
- ½ (12-oz) pkg frozen fire-roasted corn, peppers and onion
- 1 (9-oz) pkg chopped leafy romaine lettuce
- ½ pint grape tomatoes
- ¼ cup refrigerated avocado Ranch dressing
- ½ cup tricolor tortilla strips
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle chicken with seasoning and salt; cook 5 to 6 minutes in hot oil until browned on all sides; coarsely chop.
- Heat corn blend according to package directions.
- Place lettuce in a serving bowl; top with tomatoes, corn, and chicken.
- Drizzle with dressing; sprinkle with tortilla strips.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
520
|
520
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 33 | 33 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 600 | 600 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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