Tex-Mex Chicken Salad with Southwestern Vinagrette Recipe

Looking for an easy Tex-Mex Chicken Salad With Southwestern Vinagrette recipe? Learn how to make Tex-Mex Chicken Salad With Southwestern Vinagrette using healthy ingredients.


Submitted by ilively

Makes 4 servings



Tex-Mex Chicken Salad With Southwestern Vinagrette Advance preparation The vinaigrette will keep for up to 2 days in the refrigerator. The salad can be made early the day it is to be served. Prepare with only half of the dressing and add the remainder just before serving. Variation: Substitute other beans for the black beans (up to 1 2/3 cups total). Try garbanzos or canellini beans.

Recipe Ingredients for Tex-Mex Chicken Salad With Southwestern Vinagrette

2 teaspoons olive oil
1 tablespoon fresh lemon juice
8 ounces boneless skinless chicken breast halves
1 dash of pepper
15 ounce black beans, drained and rinsed
1 cup frozen corn, thawed
1 large tomato, cut into 1/2-inch cubes
1/2 red bell pepper, coarsely chopped
2 medium scallions, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
3 tablespoons canola oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon pepper
1 pinch of ground cumin
4 cups mixed greens

Recipe Directions for Tex-Mex Chicken Salad With Southwestern Vinagrette

  1. Stir together the olive oil and lemon juice in a small bowl.

  2. Heat a stovetop grill pan over high heat. Brush one side of each chicken breast with about half of the oil-juice mixture. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the tops with the remaining oil-juice mixture; turn and continue to cook for about 5 minutes or until the chicken is lightly browned and cooked through. Transfer the chicken to a plate and sprinkle with pepper. Cut the chicken into 1-inch pieces and allow to cool.

  3. Meanwhile, toss together the beans, corn, tomato, bell pepper, green chilies, scallions, and cilantro in a large salad bowl.

  4. Whisk together the vinaigrette ingredients

  5. (canola oil, red wine vinegar, lemon juice, Dijon mustard, sugar, pepper, and cumin)

  6. in a small bowl or measuring cup. Adjust the seasoning to taste. Add the vinaigrette to the bean-corn mixture and toss lightly. Add the chicken; toss again. For each salad, mound some of the chicken salad mixture on a bed of greens.

Categories

Chicken, Salads, American-Southwestern

Nutrition Facts
Serving Size 489.2g
Amount Per Serving
Calories
758
Calories from Fat
175
% Daily Value*
Total Fat
19.4g
30%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
136mg
6%
Potassium
2317mg
66%
Total Carbohydrates
102.5g
34%
Dietary Fiber
26.4g
106%
Sugars
12.0g
Protein
46.6g
Vitamin A 178% Vitamin C 67%
Calcium 20% Iron 46%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Low in cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in thiamin
  • Very high in vitamin A
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