Mexican Chicken Salad
This southwestern-style chicken salad can be prepared, covered, and refrigerated for up to 6 hours before serving, which makes it a nice dish for a buffet or potluck.
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
3 large ripe avocados, peeled, pitted and diced
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch leaf or romaine lettuce, torn into bite-size pieces
1 can (15 ounces) black beans, drained and rinsed
1/2 green bell pepper, finely chopped
4 green onions (both white and green parts), finely chopped
8 ounces fat-free sour cream
1 jar (16 ounces) thick salsa
1 cup cheddar cheese, finely shredded
Heat oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for about 15 minutes or until lightly browned and thoroughly cooked. Transfer chicken to plate and set aside. When cool, cut into 1/2-inch cubes.
Place diced avocados in a medium bowl. Stir in lemon juice, salt, and pepper.
Layer lettuce, black beans, bell pepper, chicken, green onions, sour cream, salsa, avocados and cheese in a 4 to 6 quart serving bowl.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories463
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Calories from Fat49%
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Total Fat26g
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Saturated Fat7g
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Total Carbohydrate30g
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Protein30g
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Sugars6g
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Cholesterol61mg
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Dietary Fiber11g
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Sodium975mg
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- DAILY VALUE
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Vitamin A42%
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Vitamin C47%
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Calcium21%
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Iron15%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat4.5
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Vegetable1
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Fruit0.5
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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