PER SERVING (1/4th of recipe, about 1 cup): 153 calories, 1.5g fat, 466mg sodium, 17.5g carbs, 3g fiber, 6g sugars, 18g protein -- PointsPlus® value 4* WWPP=4
Mmmm, a southwestern spin on scoopable salads! Fresh and zesty flavors mixed up with shredded chicken for your chewing pleasure...
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes.
Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside.
In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat.
Cover and chill for at least 1 hour. Dig in!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1200g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 34.1mg||11 %|
|Sodium 339.3mg||12 %|
|Potassium 1845.3mg||49 %|
|Total Carbohydrate 105.9g||31 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 86.7g|
|Protein 25.4g||36 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 514
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