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Nutrition Facts
Serving Size 243 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 510 mg 21%
Total Carbohydrate 36 g 12%
Dietary Fiber 8 g 32%
Sugars 5 g
Protein 21 g
Vitamin A 15% Iron 15%
Vitamin C 70% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
One Bowl Wonder Southwestern Chicken Salad
Prep Time
25 minutes
Cook Time
5 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 1/2 cup(s) frozen corn, thawed
1/4 cup(s) white onion, finely chopped
12 Oz Tyson® Fully Cooked Grilled & Ready Chicken Breast Strips, prepared according to package directions, cut into bite-sized pieces
1/2 cup(s) Italian dressing, divided
2 Tbsp lime juice
1 cup(s) quinoa, prepared according to package directions
1 can of black beans, rinsed and drained
1 large red bell pepper, thinly sliced
1/4 cup(s) cilantro leaves
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Toast corn and onion in non-stick skillet over high heat, stirring occasionally, 3 to 4 minutes or until toasted.
Toss chicken with 1/4 cup Italian dressing and lime juice in medium bowl.
Arrange chicken on quinoa and top with corn mixture, beans, red peppers and cilantro leaves.
Drizzle with remaining dressing. Garnish, if desired, with kale chips.


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