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Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
20 minutes
Serves: 6
Make a day ahead for a delicious lunch at work.
What you'll need
Sharp knife
Cutting board
Measuring cups
Measuring spoons
Blender or food processor
Large salad bowl
Tongs or spatula
Plastic wrap or cover (for salad bowl)
Ingredients
Serves 6
1 cup Tomatillos husked and quartered
3 tablespoons Light Italian Dressing
1 Anaheim Chili fresh, seeded and chopped
1/4 teaspoon Black Pepper
2 cups Chicken cooked and chopped or of Turkey cooked and chopped
1 cup Red Bell Pepper medium, chopped
1 cup Corn thawed if frozen
1 cup Carrots chopped
4 stalks Green Onions sliced
1/4 cup Cilantro fresh, chopped
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.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 141 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 149 mg | 6% | |
| Total Carbohydrate 12 g | 4% | |
| Dietary Fiber 3 g | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”