Appetizer/Small Plates

Kickin' Chicken Salad

  • 0:20 TIME
  • 4 portions
  • 666 calories

Preparation

Ingredients

Vegetable oil, 1/2 cup4 fl.oz
Chicken breast fillet, without skin, boneless, diced2 lb
Lime juice, fresh, 1/4 cup2 fl.oz
Red onion, julienne (2 cups)6 oz
Whole kernel corn, canned and drained, 1 qt.20 oz
Avocados, 3 whole1 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

UnitPer Serving
Energy666 kcal
Protein48 g
Fats, total27 g
Carbohydrate, total64 g
Sugars, total11 g
Fats, saturated3 g
Fiber, total dietary12 g
Sodium3136 mg
Calcium121 mg
Cholesterol116 mg
Iron6 mg
Vitamin C98 mg
Vitamin D9 IU