Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"A writer is like a bean plant - he has his little day, and then gets stringy."
-E. B. White, Author
The refrigerator light goes on...
Avocados make a great addition to your summer salads. They give your dish a rich and creamy flavor and are full of fantastic monounsaturated fats.
Southwest Chicken Salad - Low Sodium Version
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Keeps well in the refrigerator for about 2 days. If the avocado darkens (oxidizes), the salad is still good.
| 1 quart | water |
| 8 ounces | boneless skinless chicken breast |
| 1 15 ounce can | no salt added black beans (drained and rinsed) |
| 2 medium | ribs celery (diced) |
| 1/2 medium | red bell pepper (diced) |
| 1/2 medium | green bell pepper (diced) |
| 3 medium | green onions (sliced crosswise) |
| 6 ounces | grape tomatoes |
| 1/2 tsp | chili powder |
| 1/2 tsp | ground cumin |
| 1/8 tsp | salt |
| fresh ground black pepper (to taste) | |
| 1/2 | lime (juiced) |
| 4 ounces | avocado (1 small)(diced) |
Place the water in a medium sauté pan over high heat.
When the water begins to just barely boil place the chicken breasts in the water. Cook over medium to medium high heat for about 20 minutes. Do not let the water boil but keep it very hot - just below a boil.
When the chicken is cooked through, remove and let cool for at least ten minutes. Cut into 1/2 inch cubes and chill.
While the chicken is chilling, fold together the black beans, celery, red and green pepper, green onion, tomatoes, chili powder, cumin, salt, pepper and lime juice.
Cut the avocado into small dice and fold into the salad.
Fold the diced chicken into the salad. Chill.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 2
Amount Per Serving
| Calories 481 | Calories from Fat 97 |
| % Daily Value |
| Total Fat 11g | 18% |
| Saturated Fat 2g | 10% |
| Monounsaturated Fat 6g | |
| Trans Fat 0g | |
| Cholesterol 67mg | 22% |
| Sodium 398mg | 17% |
| Total Carbohydrates 57g | 19% |
| Dietary Fiber 17g | 68% |
| Sugars 11g | |
| Protein 41g |
| Vitamin A 86% | Vitamin C 336% |
| Calcium 15% | Iron 37% |
| Vitamin K 102 mcg | Potassium 1873 mg |
| Magnesium 155 mg | |