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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Taos Chicken Salad
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
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.
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:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 3 |
This recipe appears in:
Southwestern
