Wonder
Soft. Delicious. Nutritious.
Southwest Chicken Salad
Makes 6 Servings
6 slices Wonder® bread, crusts removed
- Craving calcium? Use Wonder Classic White bread
- Hungry for whole grains? Try Wonder Made With Whole Grain Wheat bread
3 tablespoons olive oil, divided
1 package (1 to 1 1/4 ounces) chili seasoning, divided
1 clove garlic, minced
4 boneless, skinless chicken breasts halves
6 cups torn greens
1 tomato, diced
1 cup black beans, rinsed and drained
1 cup frozen corn, thawed and drained
1/2 red or green bell pepper, diced
2 green onions, chopped
3/4 cup ranch dressing
1 cup shredded Cheddar cheese
Preheat oven to 400 F.
Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Combine 2 tablespoons olive oil, 2 tablespoons chili seasoning and garlic. Place bread cubes in zip-top bag and toss with olive oil mixture. Spread bread cubes in a single layer on a baking sheet. Bake for 5 minutes; turn and bake for 5 to 7 additional minutes or until well toasted; set aside.
Brush chicken breasts with remaining tablespoon of olive oil and sprinkle with 2 teaspoons chili seasoning. Heat a grill skillet or regular skillet over medium high heat until very hot. Cook chicken 4 minutes; turn and cook an additional 4 to 5 minutes or until done and meat is no longer pink inside. Allow to rest 10 minutes. Cut chicken into strips.
Place greens in a large salad bowl. Add tomatoes, black beans, corn, pepper and green onions. Top with chicken breast strips.
Combine remaining chili seasoning with ranch dressing; stir to blend. Pour over salad and toss. Sprinkle with cheese. Top with chili croutons.
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