Tex-mex Chicken Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Life5, Lifetime tv | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Skinless boneless chicken |
| breast halves | ||
| 1 | c | Water |
| 1 1/2 | T | Lime juice |
| 1 | Clove garlic | |
| 1/2 | t | Dried oregano |
| 1/2 | t | Ground cumin |
| Jalapeno, minced fresh or | ||
| pickled to taste | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 3 | T | Corn oil |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
Optional Vegetable Additions: 1 cup corn kernels sauted to brown. In a medium saucepan combine chicken and water. Bring to a boil over moderate heat. 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. 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. 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 Converted by MM_Buster v2.0l.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 73.1mg
Sodium: 898mg
Potassium: 427mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 30.5g