Southwest Chicken Bacon and Ranch Salad
One serving is 6 green, 3 Blue, and 3 Purple points.
Makes: 8 servings
Calories: 211
Ingredients
- 4 slices center cut bacon strips
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 (15.25 ounce) can Southwest corn, drained
- 1 cup canned black beans, rinsed and drained
- 5 ounce (about 8 cups) salad greens (I used a mix of baby spinach, baby chard, and baby green kale, but any salad greens will work)
- 1/2 cup reduced-fat shredded Colby jack cheese
- 4 tostada shells (or 20 tortilla chips), crushed
- 1/2 cup Kraft 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.