Mexican Chicken Salad *
Source of Recipe
Diabetic Gourmet magazine
List of Ingredients
Makes about 10 servings.
3 cups cooked, cubed chicken breast
1 can (15 oz.) corn, drained (1 3/4 cups)
1 can (15.5 oz.) black beans, rinsed and drained
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup peeled jicama, diced small
1/2 cup extra virgin olive oil
2-3 Tbsp. fresh lime juice, or to taste
3/4 cup thick salsa
3 drops, or to taste, red pepper sauce (optional)
2-4 Tbsp. water
1/4 cup low-fat shredded Cheddar cheese for garnish (optional)
1/4 cup finely chopped fresh cilantro or flat-parsley leaves, for garnish
(optional)
In a large bowl, place chicken, corn, beans, bell peppers and jicama. Gently
toss until well mixed and set aside.
In a medium bowl, whisk together olive oil and lime juice. Mix in salsa. Add
red pepper sauce if desired. Add enough water to thin consistency so
dressing can be thinly drizzled over salad. Transfer to serving pitcher.
Drizzle dressing over chicken mixture, tossing to coat salad ingredients
evenly.
Cover and chill 1 to 3 hours so flavors can meld. Bring to room temperature
and check seasoning before serving. Add salt and pepper to taste, if
desired. Drain off any excess dressing. Place in serving bowl. Sprinkle top
of salad with cheese (if using) and cilantro. Serve with baked tortilla
chips, if desired.
Nutritional Information Per Serving:
238 calories
13 g. total fat (2 g. saturated fat)
10 g. carbohydrate
16 g. protein
4 g. dietary fiber, 413 mg. sodium
Exchanges: 2 Low-Fat Meat, 2 Vegetable, 1-1/2 Fat
from Diabetic Gourmet Magazine
Recipe
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