Southwest chicken salad with roasted sweet potato, corn, and beans
0
Points®
Total time: 11 min • Prep: 11 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
If you’re a fan of crunch, you’ll love this salad, which offers varying levels of texture: crisp romaine lettuce, heartily crunchy cabbage, and snappy English cucumber. We use refrigerated fresh salsa as the dressing, along with lime wedges for spritzing over the top of each salad. Any heat level for the salsa will work here, so choose what you enjoy best, from mild to extra spicy. And don’t forget the scallions and cilantro; they punch up the flavor considerably.
Ingredients
Romaine lettuce
8 cup(s), shredded, torn
Cooked boneless skinless chicken breast(s)
2 cup(s), chopped
Cooked sweet potato(es)
2 cup(s), roasted with cooking spray
Uncooked red cabbage
2 cup(s), thinly sliced
English cucumber(s)
2 cup(s), sliced, sliced into half-moons
Canned corn kernels
1 cup(s)
Canned black beans
1 cup(s), rinsed and drained
Uncooked scallion(s)
½ cup(s), thinly sliced
Cilantro
½ cup(s), fresh leaves
Fat free salsa
½ cup(s), refrigerated fresh
Lime
1 item(s), cut into 8 wedges
Instructions
1
Combine lettuce, chicken, potatoes, corn, cabbage, cucumber, corn, beans, scallions, and cilantro in a large bowl; toss gently to combine. Divide salad evenly among 4 plates. Serve with salsa and lime wedges.
2
Serving size: about 5 cups salad, ¼ cup salsa, and 2 lime wedges
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