Chicken Tomatillo Salad

Chicken Tomatillo Salad
Budget-friendly recipe
860

Make a day ahead for a delicious lunch at work.

Ingredients

1
cup
husked and quartered
3
tablespoons
1
seeded and chopped
¼
teaspoon
2
cups
chopped, cooked
1
cup
chopped
1
cup
thawed
1
cup
chopped
4
sliced
¼
cup
chopped

What You'll Need

  • Cutting board
  • Sharp knife
  • Measuring cup
  • Measuring spoon
  • Blender or food processor
  • Large salad bowl
  • Tongs
  • Plastic wrap or cover (for salad bowl)

Directions

  1. In a blender or food processor container, purée tomatillos with dressing, Anaheim chili, and ground black pepper; set aside.
  2. Combine all salad ingredients in a large bowl and toss.
  3. Drizzle dressing over salad and toss well to coat.
  4. Cover and chill for 20 minutes or make a day ahead to allow flavors to blend.
  5. Serve on lettuce-lined plates or bowls.

Chef Tips

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
1
cup
Total calories:
141
Total fat:
4 g
Saturated fat:
1 g
Carbohydrates:
12 g
Protein:
16 g
Fiber:
3 g
Sodium:
149 mg
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