Chicken Salad Santa Fe
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
Fresh cilantro sprigs, for garnish
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.