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Guacamole & Chicken Salad Recipe
|Iceberg lettuce head||1 Medium|
|Olive oil/Salad oil||3 Tablespoon|
|White wine vinegar||1 1⁄2 Tablespoon|
|Canned chopped green chilies||2 Tablespoon|
|Chopped shallot/Chopped green onion||1 Tablespoon|
|Diced cold cooked chicken/Diced cold cooked turkey||3 Cup (48 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Guacamole||1⁄2 Cup (8 tbs)|
|Shredded jack cheese||2 Ounce (1/2 Cup)|
|Pitted ripe olives||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
|Sweet red cherry peppers||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1640 Calories from Fat 948
% Daily Value*
Total Fat 108 g165.8%
Saturated Fat 31.8 g158.8%
Trans Fat 0 g
Cholesterol 502.6 mg
Sodium 1179.1 mg49.1%
Total Carbohydrates 29 g9.7%
Dietary Fiber 7.6 g30.6%
Sugars 11.6 g
Protein 151 g301%
Vitamin A 68.6% Vitamin C 136.4%
Calcium 57.4% Iron 15.3%
*Based on a 2000 Calorie diet
Shred remaining lettuce.
In a large bowl, mix together oil, vinegar, chilies, and shallot; add shredded lettuce and toss lightly.
Spoon into lettuce-lined bowl and arrange chicken on top.
Spread with sour cream and cover with a layer of guacamole.
Sprinkle with cheese and garnish with olives, tomatoes, and peppers.
Cover and refrigerate for as long as 2 hours.