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10-Minute Chili-Chicken Salad Recipe | |
American Salad | |
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Ingredients:
3 T all-purpose flour4 t chili powder 1 t salt 1/4 t ground red cayenne pepper 1 lb. skinless, boneless chicken breasts 3 T olive oil 1 medium zucchini, cut into bite-sized chunks 1 medium yellow squash, cut into bite-sized chunks 1 large clove garlic, crushed 1 large fresh, ripe tomato, cut into bite-sized chunks 2 T chopped fresh parsley, optional 1 T freshly squeezed lime juice Lettuce leaves
Directions:
In 1-gallon plastic bag combine flour, chili powder, 3/4 t salt and ground red pepper. Cut chicken breasts into 1/2-inch wide strips; shake, one half at a time, in flour mixture to coat completely.In 12-inch skillet over medium-high heat, heat 2 tablespoons oil; add chicken strips; cook 3 to 4 minutes, stirring frequently until well browned on all sides and cooked through. Using slotted spoon, remove chicken to large bowl. To drippings in skillet add remaining 1 tablespoon oil; heat over medium heat. Add zucchini, squash and garlic; cook about 5 minutes, stirring occasionally until vegetables are crisp-tender. Using slotted spoon, remove vegetables to bowl with chicken; add tomato, parsley, lime juice and remaining 1/4 teaspoon salt. Toss well to mix. To serve: Line large serving platter with lettuce leaves; spoon chicken mixture over lettuce. Makes 4 servings.
Per serving: 271 calories, 30 grams protein, 11 grams fat, 13 grams carbohydrate
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