Mexican Chicken Salad
Author: DeeDeeDoes
Recipe type: Salad
Cuisine: Mexican
Prep time:
Total time:
Serves: 6
- 10 Cups of Chicken Breast (Cooked, Skinless & Boneless), Cut into Bite Sized Pieces
- 10 Cups of Romaine Lettuce, Chopped (or your favorite lettuce)
- 1 Can Each of Canned Corn and Black Beans - Drained & Beans Rinsed
- 1 Each Green Pepper and Red Onion, Chopped
- 4 Roma Tomatoes, Diced into Bite Sized Pieces
- 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
- DRESSING:
- 1 Cup of Fat Free Plain Greek Yogurt
- 4 Teaspoons Each of Nature's Hollow Honey Substitute + Apple Cider Vinegar
- 2 Teaspoons Each of Minced Garlic + Lime Juice
- 2 Tablespoons Each of Taco Seasoning + Extra Virgin Olive Oil
- Salt/Pepper to Taste
- 1 Chopped Jalapeno Pepper, Optional
- Combine all the salad ingredients in a large bowl and toss to combine.
- In another bowl add all the dressing ingredients. Combine thoroughly.
- When ready to serve the salad, add dressing and toss to combine.
- This makes 6 servings at 3 Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-weekly-meal-plan-new-healthy-recipes/
3.5.3251