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	Santa Fe Chopped Chicken Salad

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Home > Recipes > View Recipe

SANTA FE CHOPPED CHICKEN SALAD

Prep Time: 20 minutes

Marinate Time: 30 minutes

Cook Time: 14 minutes

Makes: 8 servings.

Ingredients

1 1/2 pounds boneless skinless chicken breasts

3/4 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic, divided

1/2 cup sour cream

2 tablespoons milk

1 tablespoon chopped fresh cilantro

1 package (10 ounces) torn Romaine lettuce (about 8 cups)

1 cup black beans, drained and rinsed

1 cup drained canned whole kernel corn

1 medium avocado, cut into chunks

1 medium tomato, cut into chunks

1/2 cup shredded Monterey Jack or Mexican blend cheese

1/4 cup chopped red onion

Tortilla chips (optional)

Directions

1. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

2. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with 2 tablespoons of the remaining marinade. Cut chicken into thin slices.

3. Mix sour cream, milk, cilantro and remaining 2 tablespoons marinade in medium bowl with wire whisk until smooth. Arrange lettuce on large serving platter. Top with chicken, beans, corn, avocado, tomato, cheese and onion. Serve with dressing and tortilla chips, if desired.

Nutrition Information per serving

Calories 271, Fat 11g, Protein 26g, Carbohydrates 17g, Cholesterol 71mg, Sodium 544mg, Fiber 5g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.