Directions:
- Simmer the chicken breasts in 1/4 cup water, covered until just done, about 6-8 minutes.
- Drain and let cool.
- Cut the chicken into 1/2-inch cubes.
- Peel and halve the avocado and cut into small cubes.
- Combine with the onion, coriander and corn.
- Squeeze 2 Tbs juice from the lime and combine with 1 tsp salt, 1/4 tsp pepper and the oil.
- Toss the salad with 1/4 cup of this dressing.
- Refrigerate.
- Core the tomatoes and cut into eighths: leaving bottom intact.
- Gently pull wedges apart with fingers.
- Pour the remaining dressing over tomatoes.
- Fill with chicken salad.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.47 Kcal (1513 kJ) | ||
| Calories from fat | 208.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.12g | 36% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 379.55mg | 16% | |
| Potassium | 966.04mg | 21% | |
| Total Carbs | 16.65g | 6% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 26.02g | 52% | |
| Vitamin C | 35.8mg | 60% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 92.47 Kcal (387 kJ) | ||
| Calories from fat | 53.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 36% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 22% | |
| Sodium | 97.1mg | 16% | |
| Potassium | 247.14mg | 21% | |
| Total Carbs | 4.26g | 6% | |
| Sugars | 1.74g | 27% | |
| Dietary Fiber | 1.22g | 19% | |
| Protein | 6.66g | 52% | |
| Vitamin C | 9.1mg | 60% | |
| Iron | 0.2mg | 3% | |
| Calcium | 10.3mg | 4% | |
* 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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