Southwestern Shredded Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe was printed in the Dallas Morning News as a low-fat main-dish salad Ingredients:
2 boneless skinless chicken breasts |
1 (14 1/2 ounce) can fat-free low-sodium chicken broth |
1/4 teaspoon cumin |
1 (15 ounce) can kidney beans, drained and rinsed |
1 1/4 cups tomatoes, diced |
1 (8 1/2 ounce) can whole kernel corn, drained |
1 head lettuce, chopped |
1 (4 ounce) can diced green chilies |
1/2 cup cilantro, chopped |
1/4 cup light mayonnaise |
3 -4 teaspoons lime juice, fresh |
salt and pepper |
Directions:
1. Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
2. Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
3. Bring the broth to a boil and reduce until it measures 1 cup. Cool.
4. Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
5. Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
6. Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
7. Serve with lime wedges.
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