Southwest Chicken Salad
1 can (15 oz.) beans - black, kidney, or pinto (rinsed and drained)
1 can (15 oz.) corn kernels (rinsed and drained)
12 oz. cooked chicken (cut into small pieces)
3 cups chopped fresh vegetables: tomato, celery, pepper, cucumber, onion etc.
2 cups shredded lettuce
2 oz. tortilla chips
2/3 cup salsa
1/2 cup low-calorie, plain yogurt
1 T. cumin
Combine salad ingredients (except for the tortilla chips) in a large bowl. Mix dressing and toss with salad. Garnish with tortilla chips immediately before serving.
Salad - Four servings: 415 calories, 31 grams protein
Dressing - Four servings: 25 calories, 1 gram protein
*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 call 237-4580.
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