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Ingredientes
- 1 Tbsp. Vegetable oil
- 12 ounce Skinless boneless chicken breast halves, cut into 1/2" strips
- 2 med Bell peppers, red and/or possibly green, seeded and cut into 1/2" strips
- 1 Tbsp. Lime juice
- 1 tsp Chili pwdr Salt and pepper, to taste
- 1/3 c. Sliced almonds, toasted *
- 6 c. Shredded iceberg lettuce, lightly packed
- 2 med Tomatoes, cut into wedges
- 1 sm Red onion, sliced and separated into rings
- 1 c. Jicama slices Or possibly radish slices
- 1 c. Prepared tomato salsa Lowfat lowfat sour cream, optional
Direcciones
- Heat oil in large nonstick skillet over high heat. Add in chicken; toss 3 min. Add in bell peppers to skillet; saute/fry about 7 min, tossing often till peppers are crisp-tender and juices run clear when chicken is pierced with a knife. Remove from heat; fold in lime juice and chili pwdr. Season with salt and pepper. Fold in almonds. To assemble salads, line four serving plates with lettuce, then top with chicken mix, dividing equally.
- Surround with tomatoes, onion and jicama. Accompany with salsa and lowfat sour cream.
- Servings: 4
- * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to ensure even browning. Note which almonds will continue to brown slightly after removing from oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 54 | 31% |
| Total Fat 6.17g | 8% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.11g | |
| Cholesterol 32mg | 11% |
| Sodium 61mg | 3% |
| Potassium 642mg | 18% |
| Total Carbs 14.51g | 4% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.87g | 5% |
| Protein 15.87g | 25% |
