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Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Mexicali Chicken Salad
*posted 06/08/2012

ingredients
1 lb. boneless, skinless chicken breasts
Water to cover
4 whole black peppercorns
4 thin slices yellow onion
Salad
Salad greens
1/2 cup sliced red pepper
1/2 cup sliced yellow pepper
1/2 cup chopped carrot
2 small tomatoes, cubed
3 scallions, chopped
1/2 cup frozen corn, thawed and patted dry

Dressing
1 Tbsp. fresh lime juice
1 Tbsp. red wine vinegar
1 tsp. honey
1/2 tsp. cumin
1/4 tsp. chili powder
2 Tbsp. olive oil
Salt and pepper to taste
Preparation
4 servings

preparation
Preparation time: 25 minutes
Cooking time: 10 minutes
1. Place the chicken breasts in a large skillet with tight-fitting lid. Cover the chicken with water and add the peppercorns and slices of onion. Bring the skillet to a boil, lower the heat, and cover. Simmer the chicken on low for about 10 minutes until the chicken is cooked through and no traces of pink remain. Remove the chicken from the pan with a slotted spoon and place on a plate. Place the chicken in the refrigerator to cool. Discard the remaining contents of the skillet.
2. Meanwhile, combine the salad ingredients in a large bowl or platter.
3. For the dressing, whisk together the lime juice, red wine vinegar, honey, cumin, and chili powder. In a steady slow stream, gradually add the oil, whisking constantly until the dressing is emulsified. Season to taste with salt and pepper.
4. When the chicken is cool enough to handle, remove the chicken from the refrigerator. Slice the chicken into thin strips or chunks. Add the chicken to the salad ingredients. Pour over the dressing and toss well. Serve over salad greens if desired.
Change around the vegetables to create a different taste. Try small florets of cauliflower or broccoli or how about chopped zucchini or yellow squash.


Nutritional Info
Amount per Serving
Calories: 281
Calories from Fat: 135
Total Fat: 10 g
Saturated Fat: 2.4 g
Cholesterol: 66 mg
Sodium: 77 mg
Total Carbohydrate: 12 g
Dietary Fiber: 2 g
Sugars: 5 g
Protein: 26 g
*Salt, pepper, and salad greens not included in analysis

Adapted from Diabetes Forecast

 

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