Lunch

Chicken Salad Mexican is for Lunch.

Chicken Salad Mexican takes several minutes to prepare.

Chicken Salad Mexican takes several minutes to cook.

Chicken Salad Mexican makes 1 servings.

The ingredients for Chicken Salad Mexican are:

8 oz. diced chicken
2 c. diced celery
1/2 c. chickpeas, drained
1/2 c. kidney beans, drained
1 c. salsa
6 c. romaine lettuce
2 2/3 tsp. olive oil
1/8 tsp. chili powder
2 garlic cloves, minced
1/8 tsp. Worcestershire sauce
onion powder
salt and pepper to taste

Here is how you make Chicken Salad Mexican:

In nonstick saute' pan, add oil, diced chicken, celery, chili powder, garlic, and Worcestershire sauce. Cook until chicken is browned, then add chickpeas, kidney beans, and salsa. Simmer for 10 to 15 minutes until heated through and beans have softened. The kidney beans should have the consistency like refried beans. While the chicken and vegetables are cooking, take two lunch plates and arrange a bed of lettuce on both plates. Remove saute' pan from stove and let chicken and vegetable mixture cool for 2-3 minutes. Spoon chicken and vegetable mixture into the center of both plates on each bed of lettuce. Sprinkle with onion powder and serve.Serving Size: 2 servingsNumber of Servings: 1Recipe submitted by SparkPeople user SWEET*PETITE.

The nutritional information for Chicken Salad Mexican is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 773.6

• Total Fat: 18.2 g
• Cholesterol: 131.5 mg
• Sodium: 2,303.4 mg
• Total Carbs: 82.0 g
• Dietary Fiber: 27.5 g
• Protein: 75.9 g