Directions:
- Step 1: Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce.
- Step 2: Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.
- Step 3: Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar and blend until smooth.
- Step 4: Pit and thinly slice the remaining peach and place in a large salad bowl with the Romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips. Enjoy it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.63 Kcal (1715 kJ) | ||
| Calories from fat | 191.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.29g | 33% | |
|---|---|---|---|
| Cholesterol | 68.05mg | 23% | |
| Sodium | 767.79mg | 32% | |
| Potassium | 592.05mg | 13% | |
| Total Carbs | 31.22g | 10% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 26.25g | 53% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 152.81 Kcal (640 kJ) | ||
| Calories from fat | 71.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 33% | |
|---|---|---|---|
| Cholesterol | 25.38mg | 23% | |
| Sodium | 286.41mg | 32% | |
| Potassium | 220.85mg | 13% | |
| Total Carbs | 11.64g | 10% | |
| Sugars | 2.95g | 32% | |
| Dietary Fiber | 1.33g | 14% | |
| Protein | 9.79g | 53% | |
| Vitamin C | 3.8mg | 17% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 2% | |
| Calcium | 18.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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