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Mexican Chicken Salad

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

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

Amount Measure Ingredient Features
473 ml chicken
diced, cooked
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59 ml sour cream
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59 ml mayonnaise
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59 ml carrots
finely chopped
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3E+1 ml cilantro
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3E+1 ml capers
drained
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3E+1 ml sweet red bell peppers
finely chopped
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3E+1 ml lemon juice
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2.5 ml cumin
ground
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59 ml onions
finely chopped
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59 ml red hot pepper sauce
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1 each avocados
wedged, peeled
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1 x lettuce
leaves
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1 x paprika
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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 31259% 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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