Southwestern Chicken Salad

1. 1

   If using a microwave oven, put the chicken in a 9-inch microwaveable pie plate.

2. 2

   Cover with wax paper and microwave on 100 percent power (high) for 4 to 5 minutes, turning once halfway through.

3. 3

   For stovetop cooking, in a large skillet, bring 1/2 inch water to a simmer.

4. 4

   Cook the chicken, covered, for 15 minutes, or until the chicken is barely pink in the center.

5. 5

   Set aside to finish cooking and to let cool.

6. 6

   Meanwhile, dice the bell peppers and onion.

7. 7

   Transfer to a large bowl.

8. 8

   Stir in the remaining chicken salad ingredients.

9. 9

   In a small bowl, whisk together the dressing ingredients until the salt is dissolved.

10. 10

    Pour over the salad mixture.

11. 11

    Chop the chicken.

12. 12

    Add to the salad mixture, tossing well.

13. 13

    Serve or cover and refrigerate until needed.

14. 14

    Use 2 to 3 cups of chopped skinless leftover chicken cooked without salt instead of microwaving or poaching the chicken breast halves.

15. 15

    Jicama (HEE-kah-mah) is firm and barely sweet, like a fresh water chestnut.

16. 16

    Its texture is somewhat applelike, but its flavor is much milder.

17. 17

    A crunchy addition to raw vegetable platters, jicama is a refreshing dipper.

18. 18

    Peel and slice or chopthats it.

19. 19

    (Per Serving)

20. 20

    Calories: 204

21. 21

    Total Fat: 6.5g

22. 22

    Saturated: 1.0g

23. 23

    Trans: 0.0g

24. 24

    Polyunsaturated: 1.0g

25. 25

    Monounsaturated: 4.0g

26. 26

    Cholesterol: 42mg

27. 27

    Sodium: 42mg

28. 28

    Carbohydrates: 16g

29. 29

    Fiber: 5g

30. 30

    Sugars: 4g

31. 31

    Protein: 20g

32. 32

    Dietary Exchanges

33. 33

    1 Starch

34. 34

    2 1/2 Lean Meat

* Per serving · 4 servings · Values may vary.