Chicken Salad Olé

Watch Video Demo Here!

Recipe Details:

6 servings/serving size: 1 cup chicken salad over 1 cup greens with 1/3 cup tomatoes

Chicken salad goes Southwestern with black beans, onion, and green pepper tossed in a creamy, spicy dressing.  

4 cups cooked, chopped, skinless chicken breast

1/3 cup shredded reduced-fat cheddar cheese

1 (15-ounce) can black beans, rinsed and drained

1/2 cup chopped red onion

1/2 cup chopped green bell pepper

2 tablespoons light mayonnaise

2/3 cup fat-free sour cream

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper to taste (optional)

6 cups mixed greens

2 medium tomatoes, chopped (2 cups)

1. In a large bowl, combine the chicken, cheese, black beans, onion, and green pepper.

2. In a small bowl, combine the mayonnaise, sour cream, chili powder, cumin, and salt and pepper (if using). Stir the dressing into the chicken until well coated.

3. Refrigerate until serving time. Serve on a bed of mixed greens and top each serving with chopped tomato.

Source: Holly Clegg's Trim and Terrific Diabetic Cooking

Nutritional Information per serving

Calories 265, Calories from Fat 58, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 70 mg,

Sodium 403 mg, Total Carbohydrate 20 g, Dietary Fiber 6 g, Sugars 4 g, Protein 31 g

See More of Holly's recipes with cooking videos

Yam and Cornbread Stuffing

Shrimp, Corn and Sweet Potato Soup

Recipes by Holly Clegg- Real Living Nutrition Food Editor

We are thrilled to have Holly Clegg provide recipes and cooking tips for our website. Holly is an accomplished cookbook author, and spokesperson. Her recipes are quick and easy and most important, low in calories, and high in nutrients without losing any taste.

Learn more about Holly and view some of

her cookbooks here!

More Healthy Recipes!

See all of our past healthy recipes here!