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Chicken Salad Picante

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YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

4 4
EACH EACH CHICKEN BREASTS
halves, broiler/fryer, boned, skinned
½ 118
CUP ML SALAD DRESSING, CREAMY RANCH
bottled, fat free *
2 3E+1
TABLESPOONS ML SAUCE
picante *
1 5
TEASPOON ML CHILI POWDER
divided
¼ 1.3
TEASPOON ML SALT
1 15
TABLESPOON ML VEGETABLE OIL
vegetable
4 946
CUPS ML MIXED SALAD GREENS
salad, mixed, torn into bitesized, pieces
1 1
MEDIUM MEDIUM AVOCADOS
peeled, halved,, pitted, cut into horizontal slices *
1 1
MEDIUM MEDIUM ONIONS
red, thinly sliced, into rings
2 2
MEDIUM MEDIUM TOMATOES
cut in 8 wedges, each
2 3E+1
TABLESPOONS ML CILANTRO
chopped, or, 2 tb parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a ½ teaspoon of chili powder; set aside.

Mix the remaining ½ teaspoon of chili powder with the salt and sprinkle the mixture over the chicken.

Heat the oil to a medium-high temperature in a fry pan.

Add chicken and cook, turning, about 8 minutes or until brown and fork tender.

Remove the chicken to a cutting board and cut horizontally into ½-inch slices.

Place one-fourth of the lettuce on each of four serving plates.

On each plate, arrange one sliced chicken breast half over the lettuce.

Place avocado, onion, and tomatoes around the chicken.

Drizzle 2 tablespoons of dressing over each salad.

Sprinkle salad with cilantro or parsley, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 224 34% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 270mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 58g
Vitamin A 131% Vitamin C 82%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 
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