Mexican Flavored Chicken Salad Serves 4
Mexican Flavored Chicken Salad
The next time you have leftover chicken try this fabulous salad. It is loaded with flavor as well as fiber, iron, Vitamins A, B6 and C.
2 cups cooked chicken, shredded or cut into bite size pieces
1 ear corn
1 cup fresh green beans
1 medium tomato, diced
3 cloves garlic, chopped
1/3 cup onion, chopped
1/4 cup olives, sliced
4 ounce can diced green chilies
15 ounce can low-sodium pinto beans, rinsed and drained
2 teaspoons seasoning mix (recipe follows)
lettuce leaves, washed and spun dry
1 ear corn
1 cup fresh green beans
1 medium tomato, diced
3 cloves garlic, chopped
1/3 cup onion, chopped
1/4 cup olives, sliced
4 ounce can diced green chilies
15 ounce can low-sodium pinto beans, rinsed and drained
2 teaspoons seasoning mix (recipe follows)
lettuce leaves, washed and spun dry
- Bring water to a rapid boil in a large pot.
- Boil corn and green beans until must tender, about 4-5 minutes. Set aside to cool.
- Cut corn kernels from corn cob using a sharp knife. Cut green beans into bite size pieces.
- In a large bowl, combine cooked chicken, corn, grean beans, tomato, garlic, onion, green chilies, olives, pinto beans, almonds and seasoning.
- Serve on top of lettuce.
Seasoning Mix (you will only 2 teaspoons for this recipe so save the rest to use later)
1/4 teaspoon each: ground red pepper, ground garlic, ground onion powder, dried oregano, red pepper flakes, salt and pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon each: ground red pepper, ground garlic, ground onion powder, dried oregano, red pepper flakes, salt and pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
- Mix all ingredients in a small bowl.
Calories 330, Fat 4.9g, Cholesterol 54mg, Sodium 247mg
Carbohydrates 44.3g, Fiber 16.5g, Sugars 13.8g, Protein 30.1g
Carbohydrates 44.3g, Fiber 16.5g, Sugars 13.8g, Protein 30.1g
