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Chicken, Corn and Avocado Salad

Chicken, Corn and Avocado Salad

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By Betty Crocker Kitchens

Updated Oct 1, 2010

Chicken, Corn and Avocado Salad

Chicken, Corn and Avocado Salad

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Prep Time 30 min
Total 30 min
Servings 4
Ingredients 10

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Ingredients

1 cup fresh corn kernels (from 2 medium ears)
2 tablespoons reduced-fat mayonnaise or salad dressing
2 tablespoons fat-free sour cream
2 tablespoons lime juice
2 teaspoons 40% less-sodium taco seasoning mix
3 cups shredded cooked chicken
1 small red bell pepper, finely chopped (1 cup)
2 medium green onions, finely chopped (2 tablespoons)
1/2 small avocado, pitted, peeled and cubed (1/2 cup)
2 tablespoons chopped fresh cilantro

Instructions

Step
1

In 1-quart saucepan, heat 2 inches of water to boiling. Add corn; reduce heat. Simmer uncovered 5 minutes; drain. Rinse with cold water; drain.
Step
2

In large salad bowl, mix mayonnaise, sour cream, lime juice and seasoning mix with wire whisk. Add chicken, corn, bell pepper and onions; toss to coat.
Step
3

Gently stir in avocado; sprinkle with cilantro.

Nutrition

320 Calories

15g Total Fat

32g Protein

15g Total Carbohydrate

4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 130

Total Fat: 15g; 23%

Saturated Fat: 3g; 16%

Trans Fat: 0g

Cholesterol: 95mg; 31%

Sodium: 240mg; 10%

Potassium: 600mg; 17%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 3g; 15%

Sugars: 4g

Protein: 32g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 130%; 130%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

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