Chicken Tomatillo Salad

Chicken Tomatillo Salad

For the dressing

  • 128 grams husked and quartered tomatillos
  • 3 tablespoons light Italian dressing
  • 1 fresh Anaheim chili (seeded and chopped)
  • 1 ⁄4 teaspoon ground black pepper

Salad ingredients

  • 236 grams chopped (cooked chicken or turkey)
  • 120 grams chopped red bell pepper
  • 128 grams frozen corn (thawed 1 cup chopped carrots)
  • 4 green onions (sliced)
  • 32 grams chopped fresh cilantro
  1. In a blender or food processor container, tomatillos with dressing, Anaheim chili, and ground black pepper and blend until smooth
  2. Combine all the salad ingredients in a large bowl and mix carefully.
  3. Drizzle the dressing over the salad and mix carefully.
  4. Cover and chill for 20 minutes or make a day ahead to allow the flavors to blend.
  5. Serve on lettuce-lined plates or bowls.

Make a day ahead for a delicious lunch at work.

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