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Recipe
Guacamole And Chicken Salad Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 869g | |
| Calories 2012 | |
| Calories from Fat 1485 | 74% |
| Total Fat 167.9g | 210% |
| Saturated Fat 49.27g | 197% |
| Trans Fat 0.0g | |
| Cholesterol 453mg | 151% |
| Sodium 826mg | 34% |
| Potassium 1861mg | 53% |
| Total Carbs 17.49g | 5% |
| Dietary Fiber 10.8g | 36% |
| Sugars 4.37g | 3% |
| Protein 108.77g | 174% |
Ingredients Convert Measures
- 1 head iceberg lettuce
- 3 tbsp. extra virgin olive oil or possibly salad oil
- 1 1/2 tbsp. white wine vinegar
- 2 tbsp. minced California green canned chilies
- 2 tbsp. green onions
- 3 c. sliced, cooked boneless chicken (turkey)
- 1/3 c. lowfat sour cream
- Guacamole
- 1/2 c. shredded Jack cheese
- Pitted ripe olives
- Cherry tomatoes
- Sweet red cherry peppers
Directions
- Arrange outer leaves of lettuce in shallow bowl. Shred remaining lettuce. Mix together in a bowl the oil, vinegar, chiles, and onion. Add in shredded lettuce and mix lightly. Spoon into lettuce lined bowl and arrange chicken on top. Spread with lowfat sour cream and cover with a layer of guacamole. Sprinkle with cheese and garnish with olives, tomatoes and peppers. Cover and refrigeratetill serving time (up to 2 hrs). Serves 4.
