Grilled Chicken Salad With Anaheim Peppers Recipe

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Servings: 5


Cost per serving $1.78 view details


  1. Place sunflower seeds on rimmed baking sheet and toast at 350 degrees till lightly browned, about 15 min. Set aside to cold.
  2. Slice pepper in half lengthwise, seed and cut crosswise into thin slices. Peel jicama and cut into 1- by 1/4-inch matchsticks. Slice grilled chicken into 1- by 1/4-inch matchsticks. Peel orange and remove white pith. Cut into thin wedges.
  3. Toss together lettuce, Anaheim pepper, jicama, chicken, orange wedges and cilantro in large bowl. Combine lowfat sour cream, mayonnaise, orange juice, salt, sugar and pepper to taste in small bowl.
  4. Add in toasted seeds to salad bowl. Toss salad with dressing. Divide among 5 plates and serve immediately.
  5. This recipe yields 5 main-course servings.
  6. NOTES :


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Nutrition Facts

Amount Per Serving %DV
Serving Size 256g
Recipe makes 5 servings
Calories 335  
Calories from Fat 207 62%
Total Fat 23.48g 29%
Saturated Fat 5.21g 21%
Trans Fat 0.1g  
Cholesterol 59mg 20%
Sodium 361mg 15%
Potassium 542mg 15%
Total Carbs 11.63g 3%
Dietary Fiber 4.7g 16%
Sugars 4.96g 3%
Protein 20.66g 33%
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