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Mexican Chicken Salad

Diet.Chef's picture
Ingredients
  Cooked chicken 1⁄4 Pound, skinned boned, diced
  Tomato 1 Medium, seeded and diced
  Canned whole kernel corn 1⁄2 Cup (8 tbs), drained
  Chopped green onions 1⁄4 Cup (4 tbs) (Or Scallions)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Sour cream 3 Tablespoon
  Jalapeno pepper 1⁄2 Small, seeded and minced
  Reduced-calorie mayonnaise 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Chopped fresh cilantro 1 Tablespoon (Or Chinese Parsley)
  Chopped parsley 1 Tablespoon
  Freshly squeezed lime juice 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Shredded lettuce 2 Cup (32 tbs)
  6 inch corn tortilla 1 , toasted and cut in half
Directions

MAKING
1) In medium mixing bowl, add all the ingredients except lettuce and tortilla.
2) Toss well to combine.
3) Use a chilled serving plate to line with lettuce.
4) Spoon the chicken mixture onto center of lettuce.

SERVING
5) Serve the salad with tortilla.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
5 Minutes
Servings: 
1

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