Southwestern Chicken Salad
Ingredients
- 2 lb chicken tenderloins
- 1 Tbsp salt-free Southwest seasoning
- ½ tsp salt
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen fire-roasted corn, peppers, and onion
- 2 (10-oz) pkg chopped romaine lettuce
- 1 pint grape tomatoes
- ½ cup refrigerated avocado Ranch dressing (such as Marzetti)
- 1 (3.5-oz) pkg tricolor tortilla strips
Instructions
- Sprinkle chicken with seasoning and salt. Cook in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until browned and done; coarsely chop.
- Prepare corn according to package directions.
- Place lettuce in a bowl; top with tomatoes, corn, and chicken. Drizzle with dressing, and sprinkle with tortilla strips.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
470
|
470
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 1.5 | 1.5 |
| Protein (g) | 37 | 37 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 430 | 430 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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