Santa Fe Chopped Chicken Salad

Chopped salads are casual and fun. Make it Southwestern with the addition of black beans, Monterey Jack cheese and a creamy cilantro dressing.

Serves: 8
20 mins Prep time 14 mins Cook time
20 mins Prep time
14 mins Cook time
  • Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

  • Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with 2 tablespoons of the remaining marinade. Cut chicken into thin slices.

  • Mix sour cream, milk, cilantro and remaining 2 tablespoons marinade in medium bowl with wire whisk until smooth. Arrange lettuce on large serving platter. Top with chicken, beans, corn, avocado, tomato, cheese and onion. Serve with dressing and tortilla chips, if desired.

Cooking tip

Test Kitchen Tip: Serve with tortilla chips, if desired.

Nutrition information

(Amount per serving)

  • 271Calories: 271Cholesterol: 71mg
  • Sodium: 544mgProtein: 26g
  • Total Fat: 11gFiber: 5g
  • Carbohydrate: 17g