Try this Southwestern Grilled Chicken Salad recipe, or contribute your own.
Suggest a better descriptionCombine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chiken breasts. Rub the chicken with the olive oil & herb mixture. Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chilis, the second measure of cilantro and salt and pepper to taste in a small bowl. Set aside. Wash and dry the lettuce and tear into chunks. Arrange in a large bowl. Cut the chicken breasts into 1/2" thick slices and arrange in the center of the lettuce. Arrange the shredded Cheddar and Monterey Jack around the chicken. Pour the vinagrette over the salad and serve. Posted to EAT-L Digest 31 Aug 96 From: Joel Ehrlich
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 241 | ||
Calories from Fat: 154 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 58.7mg | 2 % | |
Potassium 275.9mg | 7 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.3g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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