Servings: 8 servings
Calories: 314kcal
This simple salad by Canyon Ranch is a wonderful entree for a Southwestern luncheon. It is even easier and faster to make if you buy already baked corn tortilla chips (but watch to assure they are not high fat) and prepared fresh salsa at the supermarket or farmer’s market.
Ingredients
- 8 corn tortillas , cut into wedges
- 2 heads iceberg or romaine lettuce , finely chopped
- 3 large tomatoes , diced
- 1 cup Jet Fuel Mexican Salad Dressing
- 4 ounces canned whole green chilies , cut into strips
- 3 cups diced cooked chicken or turkey -or- 3 cups cooked lean turkey or ground beef with southwest seasoning
- ½ cup Cheddar Cheese (or similar) reduced fat
- ½ cup light sour cream
- 2 cups Tomato Salsa
Instructions
- Toast the tortillas in a low preheated oven until crisp. Set aside.
- Combine the lettuce, tomatoes, and dressing in a medium bowl and toss thoroughly.
- Divide the salad among 8 dinner plates. Garnish with the tortilla pieces and green chili strips.
- Sprinkle equal amounts of chicken and cheese evenly over the top of each salad. Top each with 1 tablespoon of the sour cream.
- Serve with a side dish of 1/4 cup salsa and a dollop of Spa Guacamole (not included in nutritional stats).
Spa Index Kitchen Notes
Tip: When we want to use sour cream as a garnish, one "small dollop" doesn't quite do it, but we still want portion control. Solution? Thin the sour cream with just a little bit of fat-free milk until the sour cream is "runny" and then drizzle over the dish like a dressing. Works like a charm.
Photo by Larry Hoffman
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Nutrition
Serving: 1 Serving | Calories: 314 kcal (16%) | Carbohydrates: 21 g (7%) | Protein: 33 g (66%) | Fat: 10 g (15%) | Cholesterol: 86 mg (29%) | Sodium: 204 mg (9%)