Try this Tex-Mex Chicken Salad recipe, or contribute your own.
Suggest a better descriptionOptional Vegetable Additions: 1 cup corn kernels sauted to brown. 1. In a medium saucepan combine chicken and water. Bring to a boil over moderate heat. 2. Simmer over low heat, turning occasionally, until cooked through 15 to 20 min. Remove from broth and let cool on a plate. Broil broth over high heat until reduced to 1/4 cup, 6 to 8 min. 3. Cut chicken into 3/4-inch cubes; toss in bowl with reduced broth. Cover and chill. In a medium bowl, stir together lime juice, garlic, oregano, cumin, jalapeno, salt and pepper. 4. Gradually whisk in corn oil to make a dressing. Add fresh cilantro. Pour over chicken and toss. Add corn kernels if desired and serve. Copyright credit: 1996 by Jim Fobel ? 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 servings | ||
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Calories: 768 | ||
Calories from Fat: 616 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.4g | 91 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 38.5g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 117.6mg | 36 % | |
Sodium 140.9mg | 5 % | |
Potassium 520.6mg | 14 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.4g | ||
Protein 36.6g | 52 % | |
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: 768
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