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  1. Chicken
  2. Mexican
  3. Salad

Mexican Chicken Salad

 

24

Yield

4

servings

Prep

10

min

Cook

0

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups chicken
diced, cooked
¼ cup sour cream
¼ cup mayonnaise
¼ cup carrots
finely chopped
2 tablespoons cilantro
*
2 tablespoons capers
drained
2 tablespoons sweet red bell peppers
finely chopped
2 tablespoons lemon juice
½ teaspoon cumin
ground
¼ cup onions
finely chopped
¼ cup red hot pepper sauce
*
1 each avocados
wedged, peeled
1 x lettuce
leaves 		*
1 x paprika
*

Directions

Toss all ingredients except avocado, lettuce and paprika.

When well mixed refrigerate, 30 minutes.

Serve on lettuce leaves with avocado wedges.

Sprinkle with paprika.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 31259% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 301mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 44g
Vitamin A 35% • Vitamin C 26%
Calcium 5% • Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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