Mexican Chicken Salad Recipe
Ingredients
| Cooked chicken - 1/4 pound, skinned and boned, diced | ||
| Tomato - 1 medium, seeded and diced | ||
| Whole-kernel corn - 1/2 cup, drained, canned | ||
| Green onions | 1/4 Cup (16 tbs), chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), diced | |
| Sour cream | 3 Tablespoon | |
| Jalapeno pepper - 1/2 small, seeded and minced | ||
| Reduced-calorie mayonnaise - 1 tablespoon plus 1 teaspoon | ||
| Chinese cilantro | 1 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Lime juice | 1 Tablespoon, squeezed | |
| Salt | 1/8 Teaspoon | |
| Lettuce | 2 Cup (16 tbs), shredded | |
| Corn tortilla | 0.5 , toasted | |
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.
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.
Chef
