Taos Chicken Salad

Taos Chicken Salad

Serves: 6
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Taos Chicken Salad, you'll need:
  • 3 flour or corn tortillas cut
  • 1/4" strips Nonstick cooking spray as needed
  • 1 lb boneless skinless chicken thighs cut into strips
  • 6 cups bite-size pieces assorted salad greens
  • 2 oranges peeled and cut into segments
  • 2 cups peeled jicama strips
  • 1 can pinto beans - (15
  • 1/2 oz) drained rinsed
  • 1 cup cubed red bell pepper
  • 1/2 cup sliced celery
  • 1/2 cup sliced green onions with tops LIME VINAIGRETTE
  • 3 tbsp finely-chopped fresh cilantro or parsley
  • 3 tbsp plain low-fat yogurt
  • 3 tbsp orange juice
  • 2 tbsp lime juice
  • 2 tbsp white wine vinegar
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin

Method

  • Preheat oven to 350 degrees
  • Spray tortilla strips lightly with cooking spray; place in 15- by 10-inch jelly-roll pan
  • Bake about 10 minutes or until browned stirring occasionally
  • Cool to room temperature.
Nutritional Facts (Per Serving)
Calories 349, Calories from Fat 24%, Total Fat 10g, Saturated Fat 2g, Protein 27g, Carbohydrates 40g, Cholesterol 68mg, Sodium 468mg, Dietary Fiber 3g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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