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Taos Chicken Salad

3 flour or corn tortillas, cut into 1/4-inch strips 
Nonstick cooking spray 
1 pound boneless skinless chicken thighs, cut into strips 
6 cups bite-size pieces assorted salad greens 
2 oranges, peeled and cut into segments 
2 cups peeled jicama strips 
1 can (15-1/2 ounces) pinto beans, drained and rinsed 
1 cup cubed red bell pepper 
1/2 cup sliced celery 
1/2 cup sliced green onions with tops 
Lime Vinaigrette (recipe follows) 

Preheat oven to 350F
Spray tortilla strips lightly with cooking spray; place in 1510-inch jelly-roll pan
Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature
Spray medium nonstick skillet with cooking spray; heat over medium heat until hot
Add chicken; cook and stir about 15 minutes or until no longer pink in center
Refrigerate until chilled. 
Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in large bowl; add chicken
Drizzle with Lime Vinaigrette; toss to coat
Serve immediately; garnish with tortilla strips

Lime Vinaigrette
Makes about 3/4 cup

3 tablespoons finely chopped fresh cilantro or parsley
3 tablespoons plain low-fat yogurt
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons water
1 tablespoon sugar
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin

In small jar with tight-fitting lid, combine all ingredients; shake well
Refrigerate until ready to use; shake before using

Food exchange 2 Starch 1 Vegetable 3 Meat
(1/6 of total recipe) 
Calories 349 Calories from Fat 24 % Total Fat 10 g Saturated Fat 2 g 
Cholesterol 68 mg Carbohydrate 40 g Fiber 3 g Protein 27 g Sodium 468 mg

Courtesy Diabetic Cooking

Serves 6