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Southwestern Wedge Salad

SUBMITTED BY: Tanimura & Antle®

"Black bean and corn salsa, queso fresco, and olives add Southwestern flare to this crisp lettuce wedge salad."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 head Tanimura & Antle® Iceberg Lettuce
  • 2 cups shredded cooked chicken
  • 1 cup black bean and corn salsa
  • 1/2 cup crumbled queso fresco or shredded Mexican cheese blend
  • 1/2 cup sliced ripe olives
  • Crispy tortilla strips or chips
  • Black bean and corn salsa (optional)

DIRECTIONS

  1. Core lettuce; rinse and drain well. Cut into 6 wedges.
  2. Combine chicken and 1 cup salsa; spoon over lettuce. Top with cheese, olives and tortilla strips. Serve with additional salsa, as desired.

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by pomplemousse
Not bad. I didn't use salad wedges but used spinach, as that is what we had. Basically... MORE


 
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Nutritional Information
Southwestern Wedge Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 219

  • Total Fat: 7.6g
  • Cholesterol: 42mg
  • Sodium: 565mg
  • Total Carbs: 20.9g
  •     Dietary Fiber: 7g
  • Protein: 19.3g

VIEW DETAILED NUTRITION

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