Cook chicken in microwave or bake in oven. Cool completely and chop into bite-size pieces. Clean and chop tomato and yellow pepper. Combine chicken, tomato, yellow pepper, chipotle mayonnaise, lime juice, salt, and pepper in a large mixing bowl. Chill until ready to seve. Slice avocado and place over salad immediately before serving.
I sometimes add more flavor to my chicken by marinading it in a little bit of lime juice, salt, and paper before cooking. All seasons should be adjusted to taste. Do not add avocado before serving as it will brown. Salad is great on tortillas and wraps.
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|Serving Size: 1 Serving (4413g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 695 (15%)|
|Amt Per Serving||% DV|
|Total Fat 77.2g||103 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 31.1g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 2190.1mg||674 %|
|Sodium 2483.1mg||86 %|
|Potassium 11512.1mg||303 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 24.3g|
|Protein 880g||1257 %|
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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: 4581
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