Chipotle Chicken Salad

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Description[edit]

This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken. by Annacia

  • © 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
  • From "Healthy Recipes For Diabetic Friends Y-Group"[1]
  • Prep time: 20 minutes
  • Recipe makes 6 servings

Ingredients[edit]

Procedures[edit]

  1. Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
  2. Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
  3. Cut avocado into ½-inch cubes, without cutting through peel.
  4. Toss chicken mixture with chips.
  5. Scoop avocado into chicken mixture with a spoon.
  6. Serve salad on romaine leaves.

Nutritional information[edit]

Calculated for 1 serving (281g) not including chipotle chiles in adobo:

  • Calories 447 | Calories from Fat 299 (67%) | Total Fat 33.3g 51% (Saturated Fat 5.7g 28%, Polyunsat. Fat 6.2g, Monounsat. Fat 18.7g, Trans Fat 0.1g) | Cholesterol 52mg 17% | Sodium 441mg 18% | Potassium 754mg 21% | Total Carbohydrate 20.6g 6% (Dietary Fiber 7.3g 29% , Sugars 2.6g) | Protein 19.8g 39% | Vitamin A 6336mcg 126% | Vitamin B6 0.5mg 26% | Vitamin B12 0.2mcg 3% | Vitamin C 35mg 59% | Vitamin E 3mcg 10% | Calcium 82mg 8% | Magnesium 60mg 15% | Iron 2mg 13% | Alcohol 0.0g | Caffeine 0.0mg

References[edit]