Directions:
- Place chicken,salt and peppercorns in a sauce pan with water. Cover partially
- Simmer until tender, about 25 minutes. Drain, saving broth for soup. Remove skin and shred chicken.
- Slice tortillas, stacked together, into 1/4 inch strips. Fry in 1-inch oil until crisp. Drain.
- Scrub cucumber to get waxy coating off. Slice in half lengthwise. Scrape out seeds. Cut into thin slices. Stack slices and cut into very thin strips.
- MAYONNAISE:
- In a blender, combine the egg yolk, mustard, lime or lemon juice and onion. With blender running, slowly add oil in a slow, steady stream. Blend in salt and pepper.
- STIR in the chile and pimiento.
- Combine the chicken, and cucumber with as much mayonnaise as desired, mix in tortillas just before serving or serve next to salad on plate. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.72 Kcal (2151 kJ) | ||
| Calories from fat | 428.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.59g | 73% | |
|---|---|---|---|
| Cholesterol | 51.36mg | 17% | |
| Sodium | 667.27mg | 28% | |
| Potassium | 236.36mg | 5% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1mg | 6% | |
| Calcium | 65mg | 6% | |
| Amount Per 100 g | |||
| Calories | 174.47 Kcal (730 kJ) | ||
| Calories from fat | 145.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.16g | 73% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 17% | |
| Sodium | 226.62mg | 28% | |
| Potassium | 80.27mg | 5% | |
| Total Carbs | 6.1g | 6% | |
| Sugars | 0.78g | 9% | |
| Dietary Fiber | 1.12g | 13% | |
| Protein | 2.35g | 14% | |
| Vitamin C | 2.8mg | 14% | |
| Iron | 0.3mg | 6% | |
| Calcium | 22.1mg | 6% | |
* 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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