CHICKEN SALSA SALAD
Servings: 5
Prep Time: 10 minutes {Does not include the time it takes to cook chicken}
Ingredients
1 can yellow corn {15oz}, low sodium
20 cherry tomatoes, quartered
1 oz red onion, chopped
1 medium avocado, chopped
2 TBS cilantro, chopped
1/2 lime, juiced
2 TBS Ken's Lite Northern Italian dressing
10 oz chicken, cooked & cubed
sea salt & pepper to taste
Directions
1. You will need to cook your chicken before hand. It can be grilled, broiled, or cooked in a pan. Just make sure you're not adding extra calories to the chicken you will be using. I like to just use some seasoning and grill it. You may add it to this salad while it is still hot too. Your chicken does not have to be cooled to use in salad.
2. Before adding your chicken to the salad, mix all of your veggies, lime juice, and dressing together in a large size bowl. Once everything is mixed, then you may cut up your chicken into cubes and add it to your salad. Salt and pepper your salad to your preference.
3. Store your salad in an air tight container in the fridge. Because of the lime juice, your avocado will not turn brown, but it will begin to break down the avocado just a tad. So, if you are eating this salad for several days, you may notice that your avocado chunks will begin to become very smooth and spread throughout the salad. It's still a pretty salad and taste's great even after several days in the fridge.
Nutrition Facts:
Serving Size - 1 cup
Calories - 220
Carbs - 17g
Proteins - 20g
Fats - 9g
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