Southwestern Chicken Salad
Recipe: #12917
June 29, 2014
Categories: Salads, Main Dish Salad, Chicken, Apricot, Lettuce, Southwest, Grilling (Outdoor), Boneless Pieces, more
"We like to have this for dinner during the summer - a tasty light meal that doesn't heat up the kitchen. You could serve tortilla chips on the side, if you want. We like to use a purchased cilantro dressing but any vinaigrette works fine."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (572.3 g)
- Calories 672.3
- Total Fat - 18.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 119.3 mg
- Sodium - 469.8 mg
- Total Carbohydrate - 66.1 g
- Dietary Fiber - 18.9 g
- Sugars - 7.3 g
- Protein - 62.9 g
- Calcium - 177.7 mg
- Iron - 7.1 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Rub chicken with olive oil and fajita seasoning. Grill over low heat until done. Set aside and keep warm.
Step 2
While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
Step 3
Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste.
Step 4
Serve immediately
Tips
No special items needed.
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