Mexican Chicken Salad

Serves 6 to 8

  • 1 pound chicken breasts, steamed and shredded

  • 1 small onion, chopped

  • 2 cups kidney beans, drained

Combine and chill overnight if possible, in the following dressing.

  • ¼ cup olive oil

  • ¼ cup red wine vinegar

  • 1 teaspoon sugar

  • 1 tablespoon tomato paste

  • 1 tablespoon chili powder

  • 2 cloves garlic, mashed

When ready to serve, toss together in the salad bowl:

  • 4 cups chopped iceberg lettuce

  • 2 cups chopped romaine
  • ½ cup scallions

Heap marinated chicken and beans on lettuce. Top with:

  • 2 cups grated Cabot 50% or 75% Light Vermont Cheddar Cheese

Garnish with:

  • 1 cup cherry tomatoes

  • 1 large avocado, sliced

  • 8 ounces Guiltless Gourmet baked chips, crushed

Toss together before serving.

Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.

About WF Staff

Washington FAMILY Staff

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