TLC Cooking "Taos Chicken Salad"

Taos Chicken Salad

Taos Chicken Salad

YIELD Makes 6 servings
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INGREDIENTS

3	flour or corn tortillas, cut into 1/4-inch strips
Nonstick cooking spray
1	pound boneless skinless chicken thighs, cut into strips
6	cups bite-size pieces assorted salad greens
2	oranges, peeled and cut into segments
2	cups peeled jicama strips
1	can (15-1/2 ounces) pinto beans, rinsed and drained
1	cup cubed red bell pepper
1/2	cup sliced celery
1/2	cup sliced green onions with tops
Lime Vinaigrette (recipe)

PREPARATION:

Preheat oven to 350°F. Spray tortilla strips lightly with cooking spray; place in 15X10-inch jelly-roll pan. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.
Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.
Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in large bowl; add chicken. Drizzle with Lime Vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.

This recipe appears in: Southwestern

NUTRITIONAL INFORMATION:

Serving Size:	2-1/3 cups chicken salad with vinaigrette and 8 to 10 tortilla strips
Fiber	3 g
Carbohydrate	40 g
Cholesterol	68 mg
Saturated Fat	2 g
Total Fat	10 g
Calories from Fat	24 %
Calories	349
Protein	27 g
Sodium	468 mg

DIETARY EXCHANGE:

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