THEME: No Cook Mexican Chicken Salad

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Jamie R

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Nov 20, 2010, 2:25:25 PM11/20/10

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No Cook Mexican Chicken Salad

3 cups cooked cubed chicken
1 15-oz. can corn, drained
1 15-oz. can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup shredded Cheddar cheese
1 cup thick salsa
1/4 cup chopped cilantro
3/4 cup oil and vinegar salad dressing

Combine all ingredients excelt salsa, cilantro and salad dressing and
toss gently. Combine salsa, cilantro and salad dressing in small bowl
and drizzle over chicken mixture. Toss to coat. Cover and chill for
1-3 hours to blend flavors. Serves 8

Calories: 345
Fat: 10 grams
Sodium: 420 mg
Vitamin C: 50%

Source: Betty Crocker's Summer Get-Togethers

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