Taos Chicken Salad
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Taos Chicken Salad." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/taos-chicken-salad-recipe.htm> 28 August 2008.
Taos Chicken Salad
Yield: Makes 6 servings
Ingredients:
3
flour or corn tortillas, cut into 1/4-inch strips
Nonstick cooking spray
1
pound boneless skinless chicken thighs, cut into strips
6
cups bite-size pieces assorted salad greens
2
oranges, peeled and cut into segments
2
cups peeled jicama strips
1
can (15-1/2 ounces) pinto beans, rinsed and drained
1
cup cubed red bell pepper
1/2
cup sliced celery
1/2
cup sliced green onions with tops
Lime Vinaigrette (recipe follows)
Preparation:
1.
Preheat oven to 350°F. Spray tortilla strips lightly with cooking spray; place in 15X10-inch jelly-roll pan. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.
2.
Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.
3.
Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in large bowl; add chicken. Drizzle with Lime Vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.
Nutritional Information:
| Serving Size: 2-1/3 cups chicken salad with vinaigrette and 8 to 10 tortilla strips | |
| Fiber | 3 g |
| Carbohydrate | 40 g |
| Cholesterol | 68 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 24 % |
| Calories | 349 |
| Protein | 27 g |
| Sodium | 468 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 3 |
Lime Vinaigrette
Yield: Makes about 3/4 cup
Ingredients:
3
tablespoons finely chopped fresh cilantro or parsley
3
tablespoons plain low-fat yogurt
3
tablespoons orange juice
2
tablespoons lime juice
2
tablespoons white wine vinegar
2
tablespoons water
1
tablespoon sugar
1
teaspoon chili powder
1/2
teaspoon onion powder
1/2
teaspoon ground cumin
Preparation:
1.
In small jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate until ready to use; shake before using.
Nutritional Information:
| Serving Size: 1 tablespoon vinaigrette | |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 10 % |
| Calories | 10 |
| Protein | <1 g |
| Sodium | 5 mg |
Dietary Exchange:
| Free | Free |
This recipe appears in: Southwestern
