Here’s a new twist on chicken salad. Serve this one with baked tortilla chips on lettuce-lined plates, garnished with jalapeño rings.
Recipe information
Yield
serves 6, 1 cups per serving
Ingredients
Chicken Salad
Dressing
Preparation
Step 1
If using a microwave oven, put the chicken in a 9-inch microwaveable pie plate. Cover with wax paper and microwave on 100 percent power (high) for 4 to 5 minutes, turning once halfway through. For stovetop cooking, in a large skillet, bring 1/2 inch water to a simmer. Cook the chicken, covered, for 15 minutes, or until the chicken is barely pink in the center. Set aside to finish cooking and to let cool.
Step 2
Meanwhile, dice the bell peppers and onion. Transfer to a large bowl.
Step 3
Stir in the remaining chicken salad ingredients.
Step 4
In a small bowl, whisk together the dressing ingredients until the salt is dissolved. Pour over the salad mixture.
Step 5
Chop the chicken. Add to the salad mixture, tossing well. Serve or cover and refrigerate until needed.
Time-Saver
Step 6
Use 2 to 3 cups of chopped skinless leftover chicken cooked without salt instead of microwaving or poaching the chicken breast halves.
Cook’s Tip on Jicama
Step 7
Jícama (HEE-kah-mah) is firm and barely sweet, like a fresh water chestnut. Its texture is somewhat applelike, but its flavor is much milder. A crunchy addition to raw vegetable platters, jícama is a refreshing dipper. Peel and slice or chop—that’s it.
nutrition information
Step 8
(Per Serving)
Step 9
Calories: 204
Step 10
Total Fat: 6.5g
Step 11
Saturated: 1.0g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 1.0g
Step 14
Monounsaturated: 4.0g
Step 15
Cholesterol: 42mg
Step 16
Sodium: 42mg
Step 17
Carbohydrates: 16g
Step 18
Fiber: 5g
Step 19
Sugars: 4g
Step 20
Protein: 20g
Step 21
Dietary Exchanges
Step 22
1 Starch
Step 23
2 1/2 Lean Meat
