Tuesday, April 9, 2013

Santa Fe Chicken Salad

I love Mexican and Tex-Mex food.  Unfortunately, in the hot summer months, the cuisine's heavy and spicy character can be a turn-off.  So when the temperature soars, and I'm craving some Mexican food, I like to make Santa Fe Chicken Salad.  It's packed with protein, and is a great way to sneak some veggies into your diet.  If you serve it on a lettuce wrap, it is a very diet-friendly yet filling meal. It's especially good when it's topped with cool, creamy avocado. Yum!  

Santa Fe Chicken Salad
Serves 6

1 lb Boneless Chicken Breasts
2/3 Cup Light Sour Cream
1/3 Cup Light Mayonnaise
1/2 Tbsp Chili Powder
1/2 tsp Cumin 
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Salt
1/4 to 1/2 tsp Cayenne Red Pepper, depending on taste preference
1 Red or Green Bell Pepper, ribs removed, seeded, and diced
15 oz Can of Black Beans, drained and rinsed
2/3 Cup Corn Kernels
Lettuce Leaves (or Tortilla Wraps)
Optional: Avocado Slices, Chopped Cilantro


1. Heat a large pot of water to a boil, add in chicken breasts.  Simmer for 25-30 minutes, or until done. Remove chicken, and once cool enough, dice into bite sized pieces.  Set aside.

2. In a medium bowl, combine sour cream, mayonnaise, and all the spices. Stir until mixed.  Add in bell pepper, black beans, corn, and chicken. Toss until evenly coated.  

3. If you have the time, refrigerate for an hour or two before serving, so that flavors can mingle.  Serve on lettuce leaves and eat as lettuce wraps for a lower carb option, or wrap in flour tortillas. Top with avocado slices or chopped cilantro, if desired.

Serving Size: 2 Lettuce Wraps with 1/6th of the Chicken Salad
Calories: 224
Fat: 7
Carbs: 18
Protein: 23


* Feeling lazy?  Skip all the seasonings, and pour half a packet of taco seasoning in with the chicken instead.  Feeling even lazier? Skip step 1 and use canned chicken instead.

* Like it spicier? Add in diced jalapeno or poblano peppers!

* Makes great leftovers!

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