Chicken Tomatillo Salad
  • 20
  • 10
  • 141
  • 6

Chicken Tomatillo Salad

Make a day ahead for a delicious lunch at work.

Dressing

  • 1 cup husked and quartered tomatillos
  • 3 tablespoons light Italian dressing
  • 1 fresh Anaheim chili, seeded and chopped
  • ¼ teaspoon ground black pepper

Salad

  • 2 cups chopped, cooked chicken or turkey
  • 1 cup chopped red bell pepper
  • 1 cup frozen corn, thawed
  • 1 cup chopped carrots
  • 4 green onions, sliced
  • ¼ cup chopped fresh cilantro

  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.

Makes 6 servings - 1 cup per serving.


​Calories: 141 
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g 
Cholesterol: 38 mg 
Sodium: 149 mg
Total Carbohydrate: 12 g
Dietary Fiber: 3 g 
Protein: 16 g