Southwestern Chicken Corn Salad

Southwestern Chicken Corn Salad

Serves 4 (1 full cup)

1 1/2 cups (8 ounces) diced cooked chicken breast
2 cups (one 16-ounce can) whole-kernel corn, rinsed and drained
1 cup diced fresh tomatoes
1/2 cup chopped celery
1/4 cup (1 ounce) sliced ripe olives
1/2 cup Kraft fat-free mayonnaise
1/2 cup chunky salsa (mild, medium, or hot)
2 tablespoons Kraft Fat Free Ranch Dressing
1 teaspoon dried parsley flakes

In a large bowl, combine chicken, corn, tomatoes, celery, and olives. In a small bowl, combine mayonnaise, salsa, Ranch dressing, and parsley flakes. Add mayonnaise mixture to chicken mixture. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals:
HE: 2 Protein, 1 Bread, 1 Vegetable, 1/4 Fat, 1/4 Slider, 12 Optional Calories
219 Calories, 3gm Fat, 20gm Protein, 28gm Carbohydrate,
587mg Sodium, 67mg Calcium, 3gm Fiber
 DIABETIC: 2 Meat, 1 1/2 Starch/Carbohydrate, 1/2 Fat

"Corn... On & Off the Cob Cookbooklet, page 26."

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