Lunch Recipe

Southwestern Shredded Chicken Salad

Shredded chicken salad with a kick! Great for salads or wraps.

INGRIDIENT

1 head iceberg lettuce, chopped

2 cups shredded cooked chicken

1 (15.25 ounce) can sweet yellow corn, drained

1 (15 ounce) can black beans, rinsed and drained

1 medium green bell pepper, diced

2 medium ripe avocados, diced

2 medium Roma tomatoes, diced

4 stalks green onions, sliced

¼ cup chopped fresh cilantro

⅔ cup plain Greek yogurt

½ cup mayonnaise

1 tablespoon taco seasoning mix

1 tablespoon dry ranch dressing mix

1 cup crushed tortilla chips

DIRECTION

Step: 1

Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.

Step: 2

Stir yogurt, mayonnaise,

Step: 3

, and ranch dressing mix for dressing together in a small bowl.

Step: 4

Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.

NUTRITION FACT

Per Serving: 793 calories; protein 35.2g; carbohydrates 62.9g; fat 48.3g; cholesterol 70.4mg; sodium 1287.9mg.

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