1/3 cup refrigerated fresh salsa
(I used bottled salsa)
1/3 cup rinsed and drained
no-salt-added black beans
1/3 cup frozen baby yellow and
white corn, thawed (I just used yellow)
¼ cup light ranch dressing
¼ teaspoon chipotle chili powder
1 (12 ounce) package American
blend salad
1 (6 ounce) package cooked
Southwest-seasoned chicken breast strips
¾ cup halved grape tomatoes
(about 20 tomatoes)
I mixed the salsa, ranch
dressing and chili powder together, and then poured it over everything.
Recipe makes 4 servings
4 points per serving
150 Calories
You can season it to
your taste.
Bon Appetite!
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