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boyohboyohboy |
Posted: Oct 23 2008, 07:48 AM
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Platinum Member Group: Members Posts: 5,352 Member No.: 3,466 Joined: 22-March 06 |
I just made this salad today for lunch it was sooo good!
I wanted to share. -------------------- Stacy, wife to Peter, mom to Caleb, Jakob, and Andrew
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Kaitlin'smom |
Posted: Oct 23 2008, 07:53 AM
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Graceland Group: Moderators Posts: 23,956 Member No.: 32 Joined: 5-March 03 |
recipie????
-------------------- Di ~ mommy to Kaitlin wife to David
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boyohboyohboy |
Posted: Oct 23 2008, 07:55 AM
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Platinum Member Group: Members Posts: 5,352 Member No.: 3,466 Joined: 22-March 06 |
yikes, that would help wouldnt it!!!
Tex-Mex Chicken Salad POINTS: 4 INSTRUCTIONS 1 1/4 pound(s) uncooked boneless, skinless chicken breast 1/2 cup(s) fat-free mayonnaise 1/4 cup(s) fat-free sour cream 1/2 tsp ground cumin 1/4 tsp chili powder 1 small sweet red pepper(s), chopped 1 small green pepper(s), chopped 2 medium scallion(s), sliced 15 1/4 oz canned yellow corn, drained and rinsed 1 cup(s) canned black beans, drained and rinsed Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.) In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving. -------------------- Stacy, wife to Peter, mom to Caleb, Jakob, and Andrew
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