Photo of Southwest chicken salad with roasted sweet potato, corn, and beans by WW

Southwest chicken salad with roasted sweet potato, corn, and beans

7
3
0
Smartpoints value per serving
Total Time
11 min
Prep
11 min
Serves
4
Difficulty
Easy
If you’re a fan of crunch, you’ll love this salad, which offers varying levels of texture: crisp romaine lettuce, heartily crunchy cabbage, and snappy English cucumber. We use refrigerated fresh salsa as the dressing, along with lime wedges for spritzing over the top of each salad. Any heat level for the salsa will work here, so choose what you enjoy best, from mild to extra spicy. And don’t forget the scallions and cilantro; they punch up the flavor considerably.

Ingredients

romaine lettuce

8 cup(s), shredded, torn

cooked skinless boneless chicken breast(s)

2 cup(s), chopped

cooked sweet potato(es)

2 cup(s), roasted with cooking spray

uncooked red cabbage

2 cup(s), thinly sliced

English cucumber(s)

2 cup(s), sliced, sliced into half-moons

canned corn kernels

1 cup(s)

canned black beans

1 cup(s), rinsed and drained

uncooked scallion(s)

½ cup(s), thinly sliced

cilantro

½ cup(s), fresh leaves

fat free salsa

½ cup(s), refrigerated fresh

fresh lime(s)

1 item(s), cut into 8 wedges

Instructions

  1. Combine lettuce, chicken, potatoes, corn, cabbage, cucumber, corn, beans, scallions, and cilantro in a large bowl; toss gently to combine. Divide salad evenly among 4 plates. Serve with salsa and lime wedges.
  2. Serving size: about 5 cups salad, ¼ cup salsa, and 2 lime wedges

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