Low Gi Southwest Chicken Salad Recipes

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SOUTHWEST CHICKEN SALAD

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19



Southwest Chicken Salad image

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

LOW GI SOUTHWEST CHICKEN SALAD

So I decided to try the GI (Glycemic Index) diet, and I found this recipe on the official web site for Rick Gallop's book, http://www.gidiet.com/en-us/recipes.php?recipe=Southwest+Chicken+Salad . As I understand it, this recipe was submitted to Mr. Gallop by one of his readers. I've made a couple of slight changes, to suit my taste.

Provided by diannejm

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15



Low Gi Southwest Chicken Salad image

Steps:

  • Season chicken with chili powder and garlic powder.
  • Sauté diced chicken in olive oil or olive oil spray till done.
  • Layer all ingredients except for dressing ingredients.
  • Mix mayonnaise, sour cream, and salsa and serve on the side.
  • Top with tortilla chips.

Nutrition Facts : Calories 341.4, Fat 8.7, SaturatedFat 2.5, Cholesterol 52.5, Sodium 317.7, Carbohydrate 47.9, Fiber 8.6, Sugar 10.2, Protein 24.6

4 cups mixed greens
1/4 red onion, finely diced
2 medium tomatoes, chopped
1 (14 ounce) can black beans, drained and rinsed or 2 cups cooked black beans
1/4 cup chopped cilantro
2 large boneless chicken breasts, diced
chili powder
garlic powder
olive oil flavored cooking spray
1/2 cup shredded fat-free cheddar cheese or 1/2 cup shredded low-fat cheddar cheese, to taste
3 -5 drops lime juice
1/2 cup fat free sour cream
1/2 cup fat-free mayonnaise
salsa
baked corn tortilla chips, to garnish

MEDITERRANEAN CHICKEN AND PASTA SALAD (LOW GI, LOWFAT)

From "The Good Carb Cookbook", posted for safe keeping. Note: Cooking time = refrigeration time. Note: 5/8 cups dressing is 1/2 cup plus 2 tablespoons.

Provided by Treewoman

Categories     Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11



Mediterranean Chicken and Pasta Salad (Low GI, Lowfat) image

Steps:

  • Combine the dried tomatoes and water in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 minutes or until the tomatoes are soft and the liquid is absorbed. Set aside to cool to room temperature.
  • Cook the pasta al dente according to package directions. Drain, rinse with cool water and drain again.
  • Put the cooked pasta in a medium sized bowl. Add the tomatoes, chicken, artichoke hearts, olive and scallions; toss to mix well. Pour 1/4 cup of the dressing over pasta mixture, and toss to mix well. Cover the pasta mixture and refrigerate for at least 2 hours.
  • When ready to serve, place the romaine in a large bowl and add the pasta mixture, the remaining dressing, and, if desired, the walnuts. Toss to mix well. Sprinkle the Parmesan cheese over the salad and toss again. Serve immediately.

Nutrition Facts : Calories 223.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 31.7, Sodium 670.9, Carbohydrate 33.3, Fiber 7.4, Sugar 5.2, Protein 9.7

1/4 cup chopped sun-dried tomato (not packed in oil)
1/4 cup water
4 ounces rigatoni pasta or 3 cups rigatoni pasta
1 1/2 cups diced chicken breasts (roasted or grilled) or 8 ounces diced chicken breasts (roasted or grilled)
1 cup chopped canned artichoke heart (drained)
1/4 cup sliced black olives
1/4 cup sliced scallion
5/8 cup low-fat Italian salad dressing (nonfat or lowfat) or 5/8 cup reduced-fat red wine vinaigrette (nonfat or lowfat)
8 cups torn romaine lettuce
1/4 cup chopped walnuts (optional)
1/4 cup grated parmesan cheese

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