Leftover Chicken Santa Fe Salad

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 14
    cup reduced fat Italian dressing (creamy or regular)
  • 14
    cup chunky salsa (hot or mild)
  • 2
    tablespoons lime juice
  • Salad
  • 2
    cups cooked chicken, shredded
  • 1
    (15 ounce) can black beans, drained & rinsed (2 cups)
  • 1 12
    cups corn (canned or frozen & thawed)
  • 4
    cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
  • 4
    cups reduced fat tortilla chips, approximately
  • 4
    teaspoons low-fat sour cream, to taste (or regular)
  • 4
    teaspoons low-fat cheddar cheese, to taste (or regular)
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DIRECTIONS

  • Mix dressing together in a large bowl.
  • Add chicken,beans,corn,and salad greens and toss well to coat.
  • Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
  • Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.
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