Taos Chicken Salad

Recipe Ingredients

3		Flour or corn tortillas - cut 1/4" strips
		Nonstick cooking spray - as needed
1 lb	454g / 16oz	Boneless skinless chicken thighs - cut into strips
6 cups	1422ml	Bite-size pieces assorted salad greens
2		Oranges - peeled, and
		Cut into segments
2 cups	474ml	Peeled jicama strips
1		Pinto beans - (15 1/2 oz) - drained, rinsed
1 cup	237ml	Cubed red bell pepper
1/2 cup	55g / 1.9oz	Sliced celery
1/2 cup	31g / 1.1oz	Sliced green onions with tops
		Lime Vinaigrette
3 tablespoons	45ml	Finely-chopped fresh cilantro or parsley
3 tablespoons	45ml	Plain low-fat yogurt
3 tablespoons	45ml	Orange juice
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Water
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Ground cumin

Recipe Instructions

Preheat oven to 350 degrees. Spray tortilla strips lightly with cooking spray; place in 15- by 10-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: In small jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate until ready to use; shake before using. (Makes about 3/4 cup)

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 349; Calories from Fat 24%; Total Fat 10g; Saturated Fat 2g; Protein 27g; Carbohydrates 40g; Cholesterol 68mg; Sodium 468mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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