Tex Mex Chicken Salad

Tex Mex Chicken Salad with Yogurt Ranch Dressing

Recipe Type: Lunch/Dinner

Cuisine: Dairy

Author: Lifestyle Medical Center

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2

This recipe makes a large, entrée-sized salad: perfect for a complete lunch or a light, but hearty dinner.

Ingredients

SALAD:
2 (3 oz) boneless, skinless chicken breasts
1 tsp salt-free taco seasoning (ex. Mrs. Dash)
1 bag (about 10 oz) chopped hearts of romaine lettuce
2 cups broccoli slaw (1 12 oz bag prepared)
1 cup corn (rinsed and drained if canned)
1/2 cup pico de gallo (or jarred salsa without corn or beans)
YOGURT RANCH DRESSING:
6 oz plain non-fat yogurt
1 Tbsp lemon juice (or 1 Tbsp white vinegar)
2-3 Tbs chopped fresh herbs such as parsley, dill, chives (or 1-2 tsp dried herbs)
1 clove garlic, pressed or very finely minced (or 1/2 tsp garlic powder)

Instructions

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
Sprinkle both sides of chicken breasts with taco seasoning. Bake for 15-20 minutes or until cooked through (juices should run clear).
Thinly slice each chicken breast and set aside.
Divide remaining salad ingredients equally among two plates (or containers if you plan to take to-go). Top each with 1 sliced chicken breast.
Combine all dressing ingredients in a small bowl and whisk together with a fork.
Serve each salad portion with 2 Tbsp yogurt ranch dressing.