Chicken Salad Mexican
- Number of Servings: 1
Ingredients
8 oz. diced chicken2 c. diced celery1/2 c. chickpeas, drained1/2 c. kidney beans, drained1 c. salsa6 c. romaine lettuce2 2/3 tsp. olive oil1/8 tsp. chili powder2 garlic cloves, minced1/8 tsp. Worcestershire sauceonion powdersalt and pepper to taste
In nonstick saute' pan, add oil, diced chicken, celery, chili powder, garlic, and Worcestershire sauce. Cook until chicken is browned, then add chickpeas, kidney beans, and salsa. Simmer for 10 to 15 minutes until heated through and beans have softened. The kidney beans should have the consistency like refried beans. While the chicken and vegetables are cooking, take two lunch plates and arrange a bed of lettuce on both plates. Remove saute' pan from stove and let chicken and vegetable mixture cool for 2-3 minutes. Spoon chicken and vegetable mixture into the center of both plates on each bed of lettuce. Sprinkle with onion powder and serve.
Serving Size: 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user SWEET*PETITE.
Serving Size: 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user SWEET*PETITE.
Nutritional Info Amount Per Serving
- Calories: 773.6
- Total Fat: 18.2 g
- Cholesterol: 131.5 mg
- Sodium: 2,303.4 mg
- Total Carbs: 82.0 g
- Dietary Fiber: 27.5 g
- Protein: 75.9 g
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