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Southwestern Shredded Chicken Salad

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“Recipe was printed in the Dallas Morning News as a low-fat main-dish salad”

Ingredients Nutrition


  1. Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
  2. Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
  3. Bring the broth to a boil and reduce until it measures 1 cup. Cool.
  4. Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
  5. Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
  6. Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
  7. Serve with lime wedges.

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