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Monterey Chicken Salad

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Ingredients
  Cooked black beans 3⁄4 Cup (12 tbs), drained
  Chopped peeled jicama 1⁄2 Cup (8 tbs)
  Cooked peas 1⁄3 Cup (5.33 tbs)
  Chopped pimiento 2 Tablespoon
  Cooked cubed chicken 3⁄4 Cup (12 tbs)
  Banana 1 , sliced
  Orange juice 3 Tablespoon
  Canola oil 3 Tablespoon
  Chopped fresh cilantro 1 Tablespoon (Chinese Parsley)
  Green onion 1 , chopped
  Lettuce 1
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Place all the ingredients into refrigerator to chill down.

MAKING
2) In a large bowl, combine beans, jicama, peas, pimiento, chicken and bananas. Mix together.
3) In a cup, stir in orange juice, oil, cilantro and green onion.
4) Pour this mixture over the bean mixture. Toss gently by adding seasonings.

SERVING
5) Use a serving dish, to line with lettuce leaves. Heap the bean mixture and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Tossed
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Servings: 
2

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 519 Calories from Fat 235

% Daily Value*

Total Fat 27 g41%

Saturated Fat 2.6 g12.9%

Trans Fat 0.1 g

Cholesterol 63 mg21%

Sodium 443.7 mg18.5%

Total Carbohydrates 45 g14.9%

Dietary Fiber 14.5 g57.9%

Sugars 13.7 g

Protein 28 g56.9%

Vitamin A 276.8% Vitamin C 135.7%

Calcium 12.5% Iron 23.3%

*Based on a 2000 Calorie diet

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Monterey Chicken Salad Recipe