Wednesday, April 17, 2013

Tex Mex Chicken Salad!

As the world comes alive again, I always feel encouraged to eat better!  Here is a recipe for that I found on the Weight Watchers ( site and it is so good, I did adapt it a little to what I had on hand so I did not include nutritional info!  (Sorry about the picture quality...hubby bought a new camera - it even has a food setting for pictures, except, I don't know how to use it - it frustrates me so I go back to my old, easy, comfortable camera!).

 Tex Mex Chicken Salad
1 1/4 lb. uncooked, boneless, skinless chicken breasts
1/2 C. Low Fat Mayo (I prefer Hellmans Light)
1/4 C. Low Fat Sour Cream
1/2 tsp. Ground Cumin
1/4 tsp. Chili Powder
1 Small Red Pepper - diced
1 Small Green Pepper - diced
2 Medium Scallions (I didn't have scallions, so I used 2 Tbsp. diced, red onion)
15 1/4 oz. Can of Corn (I used about 1 C. frozen, shoepeg corn kernels)
1 C. Black Beans, drained and rinsed
DIRECTIONS:  Preheat oven to 350.  Place chicken in a glass baking dish and bake until juices run clear - approx. 25 minutes.  Remove from oven and allow to cool slightly.  Chop into bite size pieces.  (You can save time by purchasing chicken that has already been cooked and diced, if you would like).
In a medium bowl, combine mayo, sour cream, cumin and chili powder.  Stir in chicken, peppers, onion and corn.  Mix well.  Gently fold in beans.  Cover and chill for atleast 2 hours.  This makes approx. 6, 1 Cup servings.

Serve over mixed greens or arugula and add some grape tomatoes!!


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