This chicken salad gets its citrus from sliced navel oranges and its Southwestern style from black beans and salsa.
What You Need
Original recipe yields 4 servings
8 cups torn mixed salad greens
2 cups chopped cooked chicken
1 cup canned black beans, rinsed
3 navel orange s, peeled, sliced
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
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Let's Make It
Cover four salad plates with greens; top evenly with chicken, beans and oranges.
Drizzle with dressing, then salsa.
Prepare using chopped cooked turkey.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.