One serving is 6 green, 3 Blue, and 3 Purple points.
Makes: 8servings
Calories: 211
Author: Alisha Hughes
Ingredients
4slicescenter cut bacon strips
1poundboneless,skinless chicken breast, cut into 1-inch cubes
Salt and pepper,to taste
1(15.25 ounce) can Southwest corn,drained
1cupcanned black beans,rinsed and drained
5ounce(about 8 cups) salad greens (I used a mix of baby spinach, baby chard, and baby green kale, but any salad greens will work)
1/2cupreduced-fat shredded Colby jack cheese
4tostada shells(or 20 tortilla chips), crushed
1/2cupKraft light Ranch dressing
Instructions
Cook bacon in a large skillet. Transfer bacon to a paper towel-lined plate. Pat grease off of bacon with paper towel. Crumble bacon once cooled.
Carefully pour grease from the pan to a bowl where it can cool and then discard the grease.
Cook chicken, sprinkled with salt and pepper, in the remaining bacon grease in the skillet for 6-7 minutes, or until the chicken is fully cooked, mixing occasionally.
Add corn and beans to the skillet with the chicken and cook 2-3 minutes.
Layer the ingredients in each serving bowl this way: 1 cup salad greens, 1/2 cup chicken/corn mixture, 1 tablespoon cheese, 1 tablespoon bacon, 1/4 cup crushed tortilla chips, and 1 tablespoon Ranch dressing.
Nutrition Facts
Southwest Chicken Bacon and Ranch Salad
Amount Per Serving (1 salad bowl)
Calories 211Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 40mg13%
Sodium 694mg30%
Potassium 385mg11%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 3g3%
Protein 17g34%
Vitamin A 1850IU37%
Vitamin C 8.3mg10%
Calcium 130mg13%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.