Spicy Southwestern Chicken & Greens Salad with Garlic Croutons
INGREDIENTS
- 1-1/2 cups (1/2-inch) sourdough bread cubes
- 1/2 tsp. garlic salt
- 4 cups mixed salad greens or baby greens
- 2 cups shredded or diced cooked chicken
- 1 cup (4 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
- 1 cup cherry tomatoes
- 1/2 cup chopped cilantro or sliced green onions
- 1/3 cup salsa
- 2 Tbsp. canola oil
DIRECTIONS
- 1
Arrange bread cubes on a cookie or baking sheet in one layer; coat lightly with cooking spray and sprinkle garlic salt over bread. Bake in a preheated 400°F oven 7 to 8 minutes or until toasted.
- 2
In a large bowl, combine greens, chicken, toasted bread cubes, cheese, tomatoes and cilantro.
- 3
Combine salsa and oil; mix well. Add to bowl; toss well and transfer to four serving plates.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 310
Total Fat 17.3g
Saturated Fat 5.7g
Trans Fat 4.9g
Polyunsaturated Fat 2.2g
Cholesterol 63mg
Sodium 592mg
Carbohydrates 17g
Protein 21g
Dietary Fiber 2g
Vitamin A 250%
Vitamin C 8%
Calcium 195%
Iron 2%
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