Make a day ahead for a delicious lunch at work.
Makes 6 servings. 1 cup per serving.
Prep time: 20 minutes
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
Preparation
- In a blender or food processor container, purée tomatillos
with dressing, Anaheim chili, and ground black pepper;
set aside. - Combine all salad ingredients in a large bowl and toss.
- Drizzle dressing over salad and toss well to coat.
- Cover and chill for 20 minutes or make a day ahead to allow
flavors to blend. - Serve on lettuce-lined plates or bowls.
Nutrition information per serving: Calories 141, Carbohydrate 12 g,
dietary Fiber 3 g, Protein 16 g, Total Fat 4 g, Saturated Fat 1 g,
Trans Fat 0 g, Cholesterol 38 mg, Sodium 149 mg