"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southwest Chicken Salad Recipe

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This recipe for Southwest Chicken Salad, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


For the salad:
2 cups cooked chopped chicken breasts
1 cup chopped tomato
1/2 cup chopped green onions (scallions)
1 11-ounce can of corn, drained
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup black beans, drained and rinsed
6 cups mixed salad greens

For the dressing:
2/3 cup fat-free sour cream
1/2 cup picante sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin

1. In a salad bowl, mix chicken, tomato, green onions, corn, cheese, beans and salad greens.

2. In a separate bowl, combine sour cream, picante sauce, chili powder and cumin.

3. Toss salad and dressing together and serve.

Personal Notes:
Personal Notes:
Even better using Southwest Lime Chicken recipe in this cookbook.




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