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Mexican Chicken Salad with Cumin Vinaigrette
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with baked pita chips.
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Diet Type: Low Sodium
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Ingredients:
1 cooked chicken breast, cut into 1" strips3 tablespoons lime juice1 teaspoon honeyred pepper flakes, to taste6 cups assorted baby greens1 avocado, sliced1 cup Jicama, chopped6 tomatillos, halved1/4 cup extra virgin olive oil2 teaspoons Red Wine Vinegar1/2 teaspoon ground Cumin2 tablespoons fresh cilantro, chopped1 red or yellow bell pepper, chopped1/4 cup green onions, sliced8 cherry tomatoes
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Combine Vinaigrette ingredients in a bowl and whisk thoroughly. Set aside.
Arrange greens and other vegetables on individual serving plates and top with chicken.
Drizzle dressing over the entire salad.
Garnish with tomatoes and tomatillos. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 345
Calories from Fat 214
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% Daily Value*
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| | Total Fat 24g | 37% | | | Saturated Fat 4g | 18% | | | Mono Fat 16g | | | | Cholesterol 37mg | 12% | | | Sodium 52mg | 2% | | | Total Carbs 20g | 7% | | | Dietary Fiber 8g | 30% | | | Protein 17g | | | | Iron | 21% | | | Calcium | 6% | | | Vitamin C | 148% | | | Vitamin E | 17% | | | Vitamin A | 30% | | | Vitamin B-12 | 2% | | | Vitamin B-6 | 30% | | | Pantothenic acid | 14% | | | Niacin | 45% | | | Riboflavin | 18% | | | Thiamin | 13% | | | Folate | 44% | | | Selenium | 24% | | | Manganese | 45% | | | Copper | 15% | | | Zinc | 8% | | | Potassium | 30% | | | Phosphorus | 21% | | | Magnesium | 16% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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