Prep Time:
20 mins
Total Time:
20 mins
Servings:
3
Yield:
3 servings
Ingredients
Directions
Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.
Cook's Note:
Bite-size crackers may be substituted for the tortilla chips.
Nutrition Facts (per serving)
| 947 | Calories |
| 69g | Fat |
| 46g | Carbs |
| 36g | Protein |
