Taos Chicken Salad
Makes 6 servings
|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|
- 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.
|Serving Size:||2-1/3 cups chicken salad with vinaigrette and 8 to 10 tortilla strips|
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||24 %|
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