Southwest Chicken Salad with Creamy Cilantro Dressing.

Portion Size: 1 ½ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 large or 2 small heads romaine lettuceLeaves separated, washed, and dried
1 can (15 oz. ) no added salt black beansDrained and rinsed
2 cups whole kernel white corn, frozen, and thawed
1 cup chopped tomatoes Washed trimmed and diced
1 1/4 pound cooked chicken breasts, dicedTrim all visible fat and skin. 
½ cup sliced green onions Washed, trimmed and sliced. 
1 cup shredded low fat cheddar cheese
1/3 cup olive or canola oil 
1 ½ cup finely chopped fresh cilantro leavesWashed, trimmed and chopped
¼ cup lime juice 
¼ teaspoon salt 
1 cup nonfat plain yogurt
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free


Steps:Directions: Critical Control Point /Quality Assurance
1In a skillet, sauté chicken breast in olive oil until no longer pink. Drain fat. Chill.Cook until internal temperature reaches 165°F for 15 seconds.
2Mix together ingredients of dressing in a small bowl or food process
3In a large bowl, tear lettuce into bite size pieces Add black beans, corn, tomatoes, green onions, cheese and chicken breast.Chilled internal temperature maintained at 41°F.
4Just before serving add dressing. Toss until well coated.

Jacqueline Larson M.S., R.D.N. and Associates