Easy doe's it!

Southwest Salsa Chicken Salad


3 oz. Chicken breast meat (cooked) no skin
50 grams Black beans
3 tbls. Southwest salsa, medium
1 oz. Chedder cheese (low fat)
1 c. Spinach (fresh)
30 grams Yellow sweet corn (frozen)
30 grams Black olives (sliced)
1 Tbls. Cilantro, fresh (chopped)
1 Tbls. Green onion garnish (chopped)

Recipe: Cook chicken breast, no skin in oven approx. 20 minutes at 350 dgrees or until thouroly cooked. Refriderate until cool. When cool, cube into small bite size pieces, add southwest salsa and toss, then add black beans, chedder cheese, yellow sweet corn, black olives and cilantro. Tass again and serve on a bed of spinach.


Nutritional Info:

  • Servings Per Recipe: 1
  • Calories: 289.1
  • Total Fat: 6.7 g
  • Cholesterol: 58.6 mg
  • Sodium: 703.0 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 9.6 g
  • Protein: 32.8 g


Recipe by: Glenn Moehlin

Southwest Salsa Chicken Salad. I served this salad today and it got a big thumbs up! Also used the same recipe to fill a Southwest Salsa Chicken Wrap that I cut into samples to share with the kitchen staff, and we all agreed it should go on the menu as well as the salad itself as a low calorie/low fat option.

Southwest Salsa Chicken Wrap

Southwest Salsa Chicken Wrap by Glenn Moehlin

Recipe coming soon.....



                           "Keep it simple."