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Chunky Chicken Salsa Salad Recipe
|Garlic||1 Clove (5 gm), minced|
|Boneless skinless chicken breasts||1⁄2 Pound|
|Canned california cling peach slices||16 Ounce (In Juice/ Extra Light Syrup)|
|Chili powder||1⁄2 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Iceberg lettuce head||1 , rinsed and crisped|
|Frozen corn||10 1⁄2 Ounce, cooked, drained cooled (1 Box)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Canned diced green chilies||4 Ounce (Drained)|
Serving size: Complete recipe
Calories 990 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 1.4 g6.8%
Trans Fat 0.1 g
Cholesterol 131.5 mg
Sodium 1200 mg50%
Total Carbohydrates 159 g53.1%
Dietary Fiber 19.3 g77.2%
Sugars 73.8 g
Protein 69 g137.6%
Vitamin A 87.1% Vitamin C 152.5%
Calcium 18.1% Iron 32.3%
*Based on a 2000 Calorie diet
Add chicken breasts; simmer 10 to 15 minutes until cooked through.
Drain, cool and shred chicken breasts.
Drain peach slices, reserving 1/4 cup liquid; save remainder for other uses.
Cut peach slices in half and set aside.
Blend reserved peach liquid with chili powder, cumin and seasoned salt for dressing.
Cut lettuce into chunks.
Toss together lettuce chunks, shredded chicken, reserved peach slices, corn, cherry tomatoes, green onions, cilantro and diced green chilies.
Drizzle salad with dressing and toss well