Try this Tex-Mex Salad recipe, or contribute your own.
Suggest a better descriptionPlace the sliced chicken in a shallow non-metallic dish. Mix the chopped chillies into the vinaigrette and add the coriander. Pour over the chicken. Cover and leave to marinate in a refrigerator for 30 minutes, stirring occasionally. Arrange the lollo rosso on a plate with the chicken, halved cherry tomatoes, sliced avocado and sweetcorn. To serve: Garnish with cayenne chilli flowers and sprigs of coriander. NOTES : A hearty salad suitable as a main course, light snack or starter (requires 30 minutes marinating time).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 2 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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