Recipe: Tex-Mex Chicken Salad

I know that I haven’t posted any recipes in quite a while. That is because I started doing the Weight Watchers “Core” plan, which basically means I am eating only vegetables, fruits, lean meats, fat-free dairy, whole grains, and eggs. No sugar, no fat (except 2 teaspoons of healthy oils a day), and no bread. I do get 35 “points” worth of other foods per week, so I can have some bread. (I love bread.)

I have realized while doing this that our food in this country is over sugared and over fatted. Once I got through the initial withdrawal – about a week – I began to appreciate the natural sweetness and goodness of food. Food is actually really good in its natural state.

Anyway, I made a dinner last night that was so good, I thought I would share the recipe. The best part is that it can be customized for your tastes.

I had some left-over cooked chicken breast, so I decided to put together a Tex-Mex style dinner salad.

Just gather up your favorite ingredients and layer them in a bowl.

I used:
Lettuce,
Avocado,
Red Bell Pepper,
Dark Red Kidney Beans,
Onion,
Tomato,
Corn,
Fat-Free Cheddar Cheese,
and Diced Cooked Chicken.

You could also use Black Beans, Green Pepper, Chile Peppers, Black Olives, or Tortilla Chips, to name a few suggestions.

For the dressing, I mixed together fat-free sour cream and salsa. (I think salsa mixed with ranch dressing would be good also.)