Chicken Salpicón

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 25%
  • Fat: 5.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 28.1g
  • Carbohydrate: 8.6g
  • Fiber: 2.3g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 479mg
  • Calcium: 37mg


  • 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


  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.
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