Chicken Salad Mexican

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Chicken Salad Mexican calories by ingredient


Introduction

Lunch - Salads Lunch - Salads
Number of Servings: 1

Ingredients

    8 oz. diced chicken
    2 c. diced celery
    1/2 c. chickpeas, drained
    1/2 c. kidney beans, drained
    1 c. salsa
    6 c. romaine lettuce
    2 2/3 tsp. olive oil
    1/8 tsp. chili powder
    2 garlic cloves, minced
    1/8 tsp. Worcestershire sauce
    onion powder
    salt and pepper to taste

Directions

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.