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Chicken Salpicón

Yield 6 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.