Recipes
Southwestern Chicken Salad
4 servings
20 minutes total
Shopping list
Ingredients
- 1 small red onion
- Olive oil cooking spray
- 8 slices precooked bacon
- 2 cups cooked chicken (or leftover rotisserie chicken)
- ⅓ cup light mayonnaise
- 2 tablespoons barbecue sauce
- 4 cups chopped romaine lettuce
- 2 cups blue corn tortilla chips
- 1 Hass avocado
- 1 cup grape tomatoes
- 4 tablespoons presliced green onions
- 4 teaspoons diced pimento peppers (optional)
Steps
- Peel red onion, cut in half and slice into ½-inch strips (about ½ cup). Preheat large sauté pan on medium 2–3 minutes. Coat onions with spray and place in pan; cook 7–9 minutes, stirring often, until lightly browned. Set aside 2–3 minutes to cool.
- Cook bacon following package instructions. Shred (or cut) chicken and bacon into ½-inch pieces and add to onions. Stir mayonnaise and barbecue sauce into chicken.
- Line serving plates with lettuce. Arrange blue corn chips around outside edge of plate (or crumble chips over lettuce).
- Top center of each plate with one-fourth of the chicken mixture. Peel and pit avocado, then cut into bite-size chunks. Arrange avocado and tomatoes around chicken. Sprinkle with green onions and pimentos; serve.
Amount per ¼ recipe serving: Calories 400, Total Fat 29g, Sat Fat 6g, Trans Fat 0g, Chol 70mg, Sodium 650mg, Total Carb 19g, Fiber 6g, Sugars 6g, Protein 17g, Calc 4%, Vitamin A 90%, Vitamin C 35%, Iron 10%