Ingredients:
4 chicken breast, boneless, skinned,
halves (5 ounces each),
3 tomatoes (about 1 3/4 pounds), cut into wedges
1/2 cup red onion, sliced
1/2 cup fresh cilantro, chopped
1/3 cup olive oil
1/4 cup fresh lemon juice
2 chopped shallot
1 tablespoon seeded fresh jalapeņo pepper, finely chopped
1 tablespoon Dijon-style mustard
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
Tortilla chips
Fresh cilantro sprigs, for garnish
Instructions:
1. Combine chicken and enough water to cover in large skillet. Bring to
boiling. Reduce heat to low; simmer chicken 8 minutes or until no longer
pink in center. Transfer chicken to plate. When cool enough to handle, tear
into long shreds.
2. Combine chicken, tomato, red onion and cilantro in large bowl. Combine
oil, lemon juice, shallot, jalapeņo, mustard, garlic, salt and pepper in
small bowl. Add the oil mixture to the chicken mixture. Spoon onto
individual serving plates. Tuck in few tortilla chips. Garnish with
cilantro.
Nutrient Value
Per Serving: 265 calories, 21 g
protein, 16 g fat, 11 g carbohydrate, 430 mg sodium, 52 mg cholesterol.
Exchanges: 1/8
starch/bread, 1 4/5 meat, 1 vegetable, 2 1/2 fat.