Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2000

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

194 calories; calories from fat 25%; fat 5.4g; saturated fat 1g; mono fat 2.4g; poly fat 1.2g; protein 28.1g; carbohydrates 8.6g; fiber 2.3g; cholesterol 66mg; iron 1.9mg; sodium 479mg; calcium 37mg.
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