Southwestern Chicken & Black Bean Salad

Southwestern Chicken & Black Bean Salad

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From: Diabetic Living Magazine

No cooking necessary and ready in just 25 minutes, this Southwestern-inspired recipe is a great choice for a quick lunch or dinner. Don't have leftover chicken? No problem—use turkey!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 10 cups torn romaine lettuce leaves
  • 1 (15 ounce) can no-salt-added black beans, rinsed and drained
  • 1½ cups chopped cooked chicken or turkey breast
  • 1½ cups red and/or yellow cherry tomatoes, halved
  • ½ cup bottled light Caesar salad dressing
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ cup broken baked tortilla chips (about 1 ounce)
  • 2 tablespoons chopped fresh cilantro or parsley
  • Fresh cilantro sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Combine romaine, black beans, chicken (or turkey) and tomatoes in a large bowl.
  2. Whisk together salad dressing, chili powder and cumin in a small bowl. Pour dressing over salad; toss gently to coat. Sprinkle with tortilla chips and chopped cilantro (or parsley). If desired, garnish with cilantro sprigs.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 293 calories; 7 g fat(2 g sat); 9 g fiber; 31 g carbohydrates; 26 g protein; 176 mcg folate; 55 mg cholesterol; 4 g sugars; 11,259 IU vitamin A; 40 mg vitamin C; 120 mg calcium; 4 mg iron; 445 mg sodium; 861 mg potassium
  • Nutrition Bonus: Vitamin A (225% daily value), Vitamin C (67% dv), Folate (44% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 vegetable, 1½ starch, ½ fat

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