|
|
| Chicken nacho salad |
| |
| |
| Winner of the Best Warm Salad Competition at All Foods Natural. Scrumptious flavors that blend together beautifully. |
| |
| 1 |
|
large head of lettuce, shredded |
|
| 2 |
|
large tomatoes, diced |
|
| 2 |
|
large avocados, sliced into strips |
|
| 1 cup |
|
Ranch Dressing |
|
| 1 cup |
|
sour cream |
|
| 2 1/2 cups |
|
salsa |
|
| 1 lb |
|
chicken tenderloins |
|
|
|
Pepper |
|
| 1 |
|
can refried beans |
|
| 48 |
|
tortilla chips |
|
| 2 cup |
|
grated cheddar cheese |
|
| 1 cup |
|
chopped white onions (optional) |
|
| 1/2 cup |
|
sliced jalapeno peppers (optional) |
|
|
|
| |
| 1 |
In a medium bowl, mix the Ranch dressing, sour cream, and 2 cups salsa. Put in the refrigerator. |
| 2 |
Next, pepper both sides of each of the chicken tenderloins. Spray a large skillet with non-stick cooking spray. Put over medium-high and add the chicken. Cook turning until chicken is no longer pink in the middle, about 10-12 minutes. |
| 3 |
While chicken is cooking, mix refried beans and 1/2 cup salsa in a medium saucepan. Heat beans over medium heat until warm, about 6-8 minutes. |
| 4 |
When chicken is done put in a food processor and shred or shred with a fork and knife. |
| 5 |
Get out 4 plates and spread 12 chips out on each plate. Top the chips with 1/4 of the bean mixture on each plate. Top each with 1/4 of the lettuce and 1/4 of the shredded chicken. Top each with tomatoes and avocado slices. Then top each with 1/2 cup of grated cheddar cheese, 1/4 cup onions (optional), 1 Tbsp jalapeno slices (optional). Top each with 1/2 cup of salsa and serve. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
1100.02 |
|
| Calories From Fat (51%) |
|
565.71 |
|
| |
|
% Daily Value |
| Total Fat 64.41g |
|
99% |
|
| Saturated Fat 24.23g |
|
121% |
|
| Cholesterol 168.96mg |
|
56% |
|
| Sodium 2235.47mg |
|
93% |
|
| Potassium 1997.29mg |
|
57% |
|
| Carbohydrates 79.13g |
|
26% |
|
| Dietary Fiber 18.21g |
|
73% |
|
| Sugar 10.54g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 60.92g |
|
|
|
| Protein 58.32g |
|
117% |
|
|
|
| |
| Recipe Type |
| All seasons, Appetizer, Brunch, Dinner, Entree, Fall, Gluten free, Light meal, Lunch, Main meal, Meat, Poultry, Salad, Spring, Summer, Winter |
| |
| Cooking Tips |
| Dice the avocados just when you prepare the salad. Though lemon juice prevents discoloration in the avocados it interferes with the dressing. Rub the minimum amount, if using at all. |
| This salad is delicious and if you want to enjoy the flavor and health benefits but reduce the calories -because you are on a weight loss diet- halve the grated cheese and avocado and try to use only 1-2 Tbs of the dressing on your portion. |
| |
|
|
| |
|
|
|
