Try this Tex-Mex Chicken Salad recipe, or contribute your own.Suggest a better description
Combine mayonnaise and 1/4 cup sour cream; stir well. Add the next 4 ingredients and add chicken and onions; stir well. Cover and refrigerate at least 2 hours. When ready to serve place tortillas on a baking sheet; sprinkle cheese evenly over each tortilla. Bake at 300 degrees until cheese melts; transfer to individual serving plates. Arrange lettuce over cheese; top each with 1/4 of the chicken mixture. Garnish with olives, sour cream and tomato. Serve with picante sauce. Source: A Taste and Tour of Dallas by Candy Coleman. Posted to MealMaster Recipes List, Digest #151 Date: Fri, 31 May 1996 11:47:26 -0700 From: Dan Schamber
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 125 (74%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 14.5mg||4 %|
|Sodium 690.5mg||24 %|
|Potassium 44.9mg||1 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.6g|
|Protein 1g||1 %|
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Calories per serving: 169
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