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Monday, January 3, 2011


Ranch Chicken Salad
(from the book, Eating for Life)
This is such a great book! And I love this one for lunch or dinner!

Pictured is the BBQ Chopped Chicken Salad from CPK. It's similar, but those tortilla strips are a no-no! So you can change this recipe by using BBQ chicken and adding tomatoes! Enjoy!

1/4 cup fat-free mayo
1/4 cup low-fat sour cream
1/4 cup cilantro, chopped
1 tsp grated lime zest
1 lime halved
1/2 tsp ground cumin
1/4 tsp ground red pepper
4 portions cooked chicken breast, cut into bite-sized pieces
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 red bell pepper, diced
1/2 red onion, chopped
2 heads Bibb or 1 bunch of Romaine lettuce, separated, washed and chopped.

In a large mixing bowl, combine mayo thru ground red pepper. Stir in remaining ingredients. (You can leave out the lettuce and serve everything on top of the lettuce for more of a decorative look.) Portion four plates, serve and enjoy!

(Hint: You can also use a fat-free or low-cal ranch dressing instead of the mayo and sour cream.)

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