Mexican Chicken Salad
- Number of Servings: 2
Ingredients
1/2 pound boneless, skinless chicken breast1 tsp crushed red pepper1 tablespoon cumin1/4 cup salsa1 avocado6 oz fat free Greek yogurt2 cups your choice of salad greens1/4 cup reduced fat cheddar cheese
For Chicken:
1. Preheat oven to 350 degrees
2. Rub chicken with cumin and red pepper.
3. Place chicken in a foil wrapper and cover with two tablespoons of salsa.
4. Wrap foil into packets.
5. Bake 45 mins or until center reaches 165 degrees.
For quacamole dressing
1. Smash the avocado in a medium bowl.
2. Add Greek yogurt and the remaining two tablespoons of salsa.
3. Mix well.
Serving Size: Makes two servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUGAREE5335.
1. Preheat oven to 350 degrees
2. Rub chicken with cumin and red pepper.
3. Place chicken in a foil wrapper and cover with two tablespoons of salsa.
4. Wrap foil into packets.
5. Bake 45 mins or until center reaches 165 degrees.
For quacamole dressing
1. Smash the avocado in a medium bowl.
2. Add Greek yogurt and the remaining two tablespoons of salsa.
3. Mix well.
Serving Size: Makes two servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUGAREE5335.
Nutritional Info Amount Per Serving
- Calories: 380.7
- Total Fat: 16.8 g
- Cholesterol: 69.2 mg
- Sodium: 367.6 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 8.0 g
- Protein: 41.4 g
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