Appetizer/Small Plates

Kicken Chicken Salad

  • 0:20 TIME
  • 4 portions
  • 666 calories

Preparation

Ingredients

Vegetable oil, 1/2 cup 4 fl.oz
Chicken breast fillet, without skin, boneless, diced 2 lb
Lime juice, fresh, 1/4 cup 2 fl.oz
Red onion, julienne (2 cups) 6 oz
Whole kernel corn, canned and drained, 1 qt. 20 oz
Avocados, 3 whole 1 lb
Minor's Sautéed Vegetable Base Mirepoix (No Added MSG)* Gluten Free 6 x 1 pound, 6 tbsp. 3 oz
Minor's Ancho Flavor Concentrate Gluten Free 6 x 14.4 ounces, 12 tbsp. 6 oz
Cilantro, fresh, chopped (1 cup) 2 oz
Corn Tortilla, 6" (12 each) 6 oz

Method

  1. Heat 2 tbsp. of the vegetable oil in a large sauté pan over medium heat, add chicken and sauté until browned and cooked through, remove and chill.
  2. Toss the lime juice and red onion together, chill and allow to marinate.
  3. Heat remaining vegetable oil I a large sauté pan and cook corn until browned, chill and mix with the chicken and half of the red onions.
  4. Cut the avocados in half, remove pit and cold smoke for 5 minutes.
  5. Scoop out the avocado flesh and mash together with the Vegetable Mirepoix Base and Ancho Flavor Concentrate.
  6. Combine the chicken and avocado mixture and add ¾ cup cilantro, mix well and refrigerate.
  7. Fry the tortilla shells until crisp.
  8. Place ¾ cup chicken salad on each tortilla shell, top with the remaining red onions and cilantro.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 666 kcal
Protein 48 g
Fats, total 27 g
Carbohydrate, total 64 g
Sugars, total 11 g
Fats, saturated 3 g
Fiber, total dietary 12 g
Sodium 3136 mg
Calcium 121 mg
Cholesterol 116 mg
Iron 6 mg
Vitamin C 98 mg
Vitamin D 9 IU