Tex Mex Chicken Salad

Servings 6 servings


  • 3 tablespoons paprika
  • 4 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 6 boneless skinless chicken breast halves 6-oz.
  • Olive oil
  • 15 ounces Romaine lettuce shredded
  • 1 can corn drained, 12-oz.
  • 8 ounces black beans drained and rinsed or
  • homemade
  • 1 cup diced tomato
  • 1/2 cup chopped red onion
  • 1 teaspoon diced jalapeno
  • 3/4 cup shredded Pepper Jack cheese
  • 1/4 cup low fat Ranch salad dressing
  • 1/2 cup salsa


  • Preheat oven broiler.
  • In a large zipper-topped plastic bag, combine first 5 ingredients (paprika through cayenne pepper); add chicken, one piece at a time, and shake to coat.
  • Place chicken on a lightly oiled broiler pan; broil 6 inches from heat source for 6 to 8 minutes per side or until chicken juices run clear.
  • Meanwhile, in a large bowl, toss together lettuce, corn, black beans, tomato, red onion, jalapeno, and cheese; divide mixture equally on chilled salad plates. In a small bowl, combine Ranch dressing and salsa; drizzle over salads OR serve on the side.
  • Cut chicken into strips and arrange on top of salads; serve immediately.


SERVING SUGGESTION: A relish tray of carrot, celery and jicama sticks, cherry tomatoes and whole black olives.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use your favorite soy cheese.
GLUTEN-FREE: Make sure canned corn, beans, Ranch dressing, and salsa are gluten-free.
NUTRITION: Per serving: 356 Calories; 10g Fat; 48g Protein; 19g Carbohydrate; 5g Dietary Fiber; 111mg Cholesterol; 653mg Sodium. Exchanges: 1 Grain(Starch); 6 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. Points: 9
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