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Southwestern Chicken Salad

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Submitted by coopers

A simple but tasty chicken salad that is perfect for a light lunch or dinner when you’re constantly on the go.

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
vegetable
2 907.2
POUNDS G CHICKEN
breast, halves, boneless, skinless, cut into 1/2-inch cubes
½ 118
CUP ML MAYONNAISE
1 1
EACH EACH TACO SEASONING MIX
package *
1 1
EACH EACH CELERY
stalk, sliced
¼ 59
CUP ML SWEET RED BELL PEPPERS
red, chopped *
2 3E+1
TABLESPOONS ML ONIONS
green, sliced
½ 118
CUP ML CHEDDAR CHEESE
shredded

Directions

Heat oil in large skillet. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Remove from skillet; cool.

Combine dressing, mayonnaise and seasoning mix in large bowl. Add chicken, celery, bell pepper and green onion; mix until well coated.

Cover; refrigerate for 1 to 2 hours or overnight. Stir in cheese before serving. Serve on torn lettuce or lettuce leaves (optional).

Serving Size: 6

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 446 51% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 381mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 93g
Vitamin A 5% Vitamin C 1%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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