Mexican Garden Salad

Ingredients -

1 cup Low-Fat Sour Cream
16 ounces Medium or Hot Salsa
2 cups cooked White Meat Chicken, shredded
1/4 cup Cold Water
1 package Taco Seasoning Mix
1 head Romaine Lettuce, torn
2 cups Broccoli Florets
1 Small Red Onion, diced
1 Carrot, shredded
1 Large Ripe Tomato, chopped
4 ounces Green Chiles, chopped
1 cup Cheddar Cheese, shredded
7-1/2 ounces Tortilla Chips, broken

Preparation:

1. Combine 8 ounces of salsa and the sour cream in a small bowl.

2. Cover and chill until ready to use.

3. Combine the chicken, 8 ounces salsa, water and taco seasoning in a large skillet.

4. Bring the mixture to a boil and simmer for 20 minutes.

5. Layer the vegetables in a large bowl and top with the chicken, chilies and cheese.

6. Serve drizzled with the salsa dressing and broken tortilla chips.

Chicken Salad Tips -

Thawing Chicken Properly

Chicken can be thawed in cold water but care must be taken to not contaminate the surrounding surfaces. If you’re going to thaw chicken in cold water, place it either directly in the sink or in a bowl or pan of adequate size, and fill with cold water. Do not use hot or warm water because this can cause bacteria to develop. The water should be changed every half-hour; allow an hour per pound defrosting time. When the chicken is defrosted, thoroughly wash the bowl, pan or sink and surrounding area, to prevent bacterial contamination.

Chicken Salad Tips -

Chicken Nutrition

Chicken breasts are a wonderful low-calorie, low-fat source of protein. To keep the calories and fat low, roast, broil or grill chicken. Steaming, poaching and microwaving are also great ways to cook chicken without adding fat. When pan-frying chicken, use a nonstick skillet and coat with a fat-free cooking spray to avoid unnecessary fat from soaking into chicken breasts.

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