Chicken Salpicón

Chicken Salpicón Recipe
Salpicónes--refreshing mixtures of chopped vegetables, fish and/or chicken, generally seved cold as appetizers--are very poplualr in Latin America as well as Mexico. We lightened this one by decreasing the oil and avocado.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 194
Caloriesfromfat 25 %
Fat 5.4 g
Satfat 1 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 28.1 g
Carbohydrate 8.6 g
Fiber 2.3 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 479 mg
Calcium 37 mg

Ingredients

6 (4-ounce) skinned, boned chicken breast halves
2 cups chopped seeded tomato
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
6 jalapeño peppers, sliced
1/3 cup white vinegar
1 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black pepper
3/4 cup diced peeled avocado
Iceberg lettuce leaves

Preparation

Add water to a large skillet, filling to a depth of 1 inch, and bring to a boil. Add chicken, and simmer 8 minutes or until done. Cool, and cut into thin strips.

Combine chicken, tomato, onion, cilantro, and jalapeño in a large bowl. Combine vinegar, salt, oil, and black pepper. Add vinegar mixture to chicken mixture; toss gently to coat. Add avocado just before serving; toss gently to coat. Serve chicken mixture over lettuce leaves.

Note:

March 2000
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