Mexican Chopped Chicken Salad with Jalapeno Dressing
Use rotisserie or leftover chicken in this spicy and healthy chicken salad recipe that's a flavor fiesta.
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Mexican Chopped Chicken Salad with Jalapeno Dressing
Directions
- For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve.
- In a large nonstick skillet heat hominy over low heat 4 minutes or until heated through, stirring gently. Sprinkle with cayenne pepper.
- On a large platter arrange hominy and the next six ingredients (through sweet pepper.) Serve with dressing and, if desired, queso fresco and/or pumpkin seeds.
Nutrition Facts (Mexican Chopped Chicken Salad with Jalapeno Dressing)
- Per serving:
- 217 kcal ,
- 14 g fat
- (3 g sat. fat ,
- 5 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 30 mg chol. ,
- 240 mg sodium ,
- 15 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 9 g pro.