Taos Chicken Salad
Browse the recipe 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:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 3 |