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Chicken Tostada Salad Ala Loren

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Submitted by race

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
1 237
CUP ML ONIONS
minced
1 237
1 15
TABLESPOON ML HOT CHILI PEPPERS
2 2
EACH EACH GARLIC CLOVES
minced
7 202.3
1 237
CUP ML BEANS
canned, drained
1 15
TABLESPOON ML LIME JUICE
1 1
X X CILANTRO
fresh, minced *
1 1
MEDIUM MEDIUM TOMATOES
chopped
1 237
CUP ML LETTUCE
torn *
1 28.9
OUNCE ML/G CHEDDAR CHEESE
low-fat, grated
2 3E+1
TABLESPOONS ML OLIVES
chopped *
2 57.8
OUNCES ML/G TORTILLA CHIPS
low-fat

Directions

In skillet, heat oil, add onions, bell and chili pepper and garlic.

Cook over medium heat, stirring frequently, until onion is soft (2-3 minutes).

Add chicken, stirring often, until chicken is no longer pink (2-3 minutes).

Add beans, cilantro, and lime juice.

Simmer on low heat for about 10 minutes.

Remove from heat and stir in tomato.

Serve over lettuce.

Sprinkle with cheese, olives and chips.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 508 32% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 740mg 31%
Total Carbohydrate 20g 20%
Dietary Fiber 12g 48%
Sugars g
Protein 63g
Vitamin A 18% Vitamin C 141%
Calcium 22% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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