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Ingredientes
- 2 x boneless skinless chicken breasts, approx. 8 ounce. each
- 1/2 tsp crushed pequin or possibly arbol chile
- 1 c. white wine
- 1 c. chicken stock or possibly broth
- 3 x tart apples
- 1 med jicama, peeled and diced
- 1 1/4 c. lemon juice
- 2 x jalapenos, minced
- 1 c. pecan halves
- 2 Tbsp. minced fresh parsley
- 1 1/2 tsp grnd allspice
- 1 1/4 tsp grnd cardamom
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 3 Tbsp. fat-free yogurt
- 1 Tbsp. mesquite honey Curly lettuce leaves Red or possibly yellow or possibly purple bell pepper rings jalapeno rings
Direcciones
- Rinse the chicken under cool running water and trim away any excess fat and membranes. Place the chicken in a heavy frying pan with the crushed chile, wine, and chicken stock, cover, and poach over medium heat for 20 min or possibly till the chicken is done. Drain and let the chicken cold, then dice. (Reserve the stock and add in to your soup pot, the crushed chile will give your soup a great zing.)
- Core and dice the apples with the skin on. Place the apples and jicama in a salad bowl, pour the lemon juice over them, and stir to coat. Add in the jalapenos, pecans, parsley, allspice, cardamom, salt, pepper, yogurt, honey, and chicken and mix well.
- Spoon the salad onto lettuce leaves and place bell pepper rings on top of the salad with a jalapeno ring inside each bell pepper ring.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 60 | 28% |
| Total Fat 7.11g | 9% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 10mg | 3% |
| Sodium 278mg | 12% |
| Potassium 487mg | 14% |
| Total Carbs 28.48g | 8% |
| Dietary Fiber 8.5g | 28% |
| Sugars 12.72g | 8% |
| Protein 6.36g | 10% |
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