cup Old El Paso™ chunky-style salsa
cup nonfat ranch dressing
tablespoon chopped fresh parsley
Southwestern Chicken Salad
bag (10 ounces) romaine and leaf lettuce mix
packages (6 ounces each) refrigerated cooked Southwest-flavor chicken breast strips
roma (plum) tomatoes, coarsely chopped
cup chopped cooked bacon
In small bowl, mix all Salsa-Bacon Dressing ingredients; set aside.
Mix remaining ingredients in large bowl. Add dressing; toss until coated.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
“This is a quick-prep, on-the-go salad I easily make at home and take with me—and it helps me stay on my heart-healthy routine.” Kevin W.
We calculated the nutrition of this recipe at the time it was created on 04/21/2014. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.