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Mexican Chef's Salad

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound chicken
boneless, diced
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1 pound red kidney beans
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½ teaspoon salt
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1 teaspoon chili powder
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1 medium onions
chopped
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3 medium tomatoes
diced
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1 pound lettuce
chopped
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¼ pound cheddar cheese
grated
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1 cup salad dressing, thousand island
*
¼ cup picante sauce
or more or less, to taste)
*
1 large avocados
sliced
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¾ pound tortilla chips
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Ingredients

Amount Measure Ingredient Features
453.6 g chicken
boneless, diced
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453.6 g red kidney beans
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2.5 ml salt
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5 ml chili powder
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1 medium onions
chopped
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3 medium tomatoes
diced
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453.6 g lettuce
chopped
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113.4 g cheddar cheese
grated
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237 ml salad dressing, thousand island
*
59 ml picante sauce
or more or less, to taste)
*
1 large avocados
sliced
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340.2 g tortilla chips
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Directions

Bone and dice the chicken.

Heat a small amount of vegetable oil in a large frying pan until it starts to smoke.

Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2 or 3 minutes).

To the chicken, add the drained kidney beans, salt and chili powder.

Reduce heat and simmer 10 minutes.

Chop the tomatoes, onion and lettuce.

Grate the cheese.

Toss them together in a salad bowl with the salad dressing and picante sauce.

Slice the avocado and add to the salad.

Break the tortilla chips into flakes and add to the salad.

Mix the cooked chicken and beans into the cold salad.

Decorate with extra chips and slices of avocado and tomato.

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 383g (13.5 oz)
Amount per Serving
Calories 59039% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 857mg 36%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 20%
Sugars g
Protein 73g
Vitamin A 24% Vitamin C 21%
Calcium 30% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

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