Southwest Chicken Bean Salad Recipes

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SOUTHWESTERN CHICKEN SALAD



Southwestern Chicken Salad image

In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley's coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 flour tortillas (6 inches), cut into 1/2-inch strips
Butter-flavored cooking spray
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed peeled jicama or sliced water chestnuts
1/3 cup chopped green onions
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup fat-free ranch salad dressing
4 teaspoons barbecue sauce

Steps:

  • Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Nutrition Facts : Calories 331 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 865mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

WW SOUTHWESTERN CHICKEN-BEAN SALAD



Ww Southwestern Chicken-Bean Salad image

This is a recipe from Weight Watchers. It's great in the summer and can be made up very quickly. The refreshing taste of the mexican flavors with the cilantro and lime will really excite your taste buds.

Provided by Mary K. W.

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium scallions, chopped
1/2 medium sweet red pepper, chopped
1/2 medium bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
2 ears corn on the cob, kernels removed
2 tablespoons fresh lime juice
1 tablespoon corn oil
8 ounces skinless chicken breasts, cooked and chopped
2 tablespoons reduced-sodium taco seasoning mix
4 tablespoons fresh cilantro, chopped
4 tablespoons nonfat sour cream

Steps:

  • Combine scallions, peppers, beans and corn in large bowl; toss until well mixed.
  • Add lime juice and oil to bean mixture; toss to coat.
  • Add chicken, taco seasoning and cilantro; toss.
  • Top with sour cream and serve.

Nutrition Facts : Calories 267.1, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.6, Sodium 87.4, Carbohydrate 38.1, Fiber 9.2, Sugar 4.8, Protein 22.7

SOUTHWEST CHICKEN & BEAN SALAD



Southwest Chicken & Bean Salad image

Enjoy the multitude of flavors in our Southwest Chicken and Bean Salad. Serve this chicken and bean salad as an enjoyable side dish!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

1 can (15.5 oz.) black beans, rinsed
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup matchlike jicama sticks
1 cup halved cherry tomatoes
1 avocado, chopped
3 green onions, sliced
1 Tbsp. chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 13 g

GRILLED CHILI CHICKEN WITH SOUTHWEST RELISH



Grilled Chili Chicken with Southwest Relish image

Add pizzazz to grilled chicken with a chili-powder sprinkle and a peppy bean and corn relish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 6

Number Of Ingredients 11

1 can (11 oz) whole kernel corn, drained
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 tablespoon olive or vegetable oil
1 medium avocado, pitted, peeled and cut into bite-size pieces
1 clove garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 teaspoon chili powder
1/2 teaspoon paprika
1 cut-up whole chicken (3 to 3 1/2 lb)

Steps:

  • In medium nonmetal bowl, mix relish ingredients. Cover; refrigerate at least 1 hour to blend flavors.
  • Mix chili powder and paprika; sprinkle over chicken.
  • Heat gas or charcoal grill. Place chicken, skin sides up, on grill rack over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve with relish.

Nutrition Facts : Calories 450, Carbohydrate 31 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 10 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

Use a rotisserie chicken to throw together this Southwest Chicken Salad full of vegetables in a matter of minutes. Perfect for a hot summer day when you are craving something fresh.

Categories     Appetizer     Dinner

Yield 6

Number Of Ingredients 13

1 cup plain Greek Yogurt
1 Tablespoon taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
3 boneless skinless chicken breasts (cooked and shredded)
1/2 cup diced tomatoes
1/4 cup diced red bell pepper
1 bunch green onions (diced)
1 (15 ounce) can corn (drained)
1 (15 ounce) can black beans (drained and rinsed)
Salt and pepper, to taste
1 (11 ounce) bag multigrain tortilla chips

Steps:

  • In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
  • In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
  • Add salt and pepper, to taste.
  • Add wet mixture and mix until well combined.
  • Refrigerate for at least an hour and serve cold.
  • Serve with tortilla chips.

Nutrition Facts : Servingsize 1 serving, Calories 5462 kcal, Fat 45 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 13013 mg, Carbohydrate 1031 g, Sugar 210 g, Protein 304 mg

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