Southwest Chicken Salad
Cream Cheese Crispbread
Ingredients
- 1 cup frozen corn kernels
- ⅓ cup refrigerated yogurt Ranch dressing
- 3 Tbsp fresh salsa
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups shredded rotisserie chicken breast
- 1 cup grape tomatoes, quartered
- ½ cup chopped red onion
- 1 (5-oz) pkg mixed baby greens
Instructions
- Cook corn according to package directions; cool.
- Stir together dressing and salsa.
- Combine beans, chicken, corn, tomatoes, onion, and greens in a large bowl. Toss with dressing.
Side Dish Ingredients
- ¼ cup whipped cream cheese
- 4 slices multigrain crispbread
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Spread 1 Tbsp cream cheese over each crispbread slice. Sprinkle with basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
300
|
60
|
360
|
| Fat (g) | 6 | 2 | 8 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 35 | 9 | 44 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 772 | 110 | 882 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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