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Mexican Chicken Salad

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Submitted by tittylishous05

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

40 min

Ingredients

2 473
CUPS ML CHICKEN
diced, cooked
¼ 59
CUP ML SOUR CREAM
¼ 59
CUP ML MAYONNAISE
¼ 59
CUP ML CARROTS
finely chopped
2 3E+1
TABLESPOONS ML CILANTRO
2 3E+1
TABLESPOONS ML CAPERS
drained
2 3E+1
TABLESPOONS ML SWEET RED BELL PEPPERS
finely chopped
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML CUMIN
ground
¼ 59
CUP ML ONIONS
finely chopped
¼ 59
1 1
EACH EACH AVOCADOS
wedged, peeled
1 1
X X LETTUCE
leaves *
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 312 59% 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?
Trans-fat Free, Good source of fiber
 
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