Directions:
- Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
- Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
- Bring the broth to a boil and reduce until it measures 1 cup. Cool.
- Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
- Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
- Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
- Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.14 Kcal (557 kJ) | ||
| Calories from fat | 42.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Cholesterol | 48.01mg | 16% | |
| Sodium | 359.61mg | 15% | |
| Potassium | 441.65mg | 9% | |
| Total Carbs | 5.96g | 2% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 17.26g | 35% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 0.7mg | 4% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.45 Kcal (287 kJ) | ||
| Calories from fat | 21.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 7% | |
|---|---|---|---|
| Cholesterol | 24.68mg | 16% | |
| Sodium | 184.88mg | 15% | |
| Potassium | 227.05mg | 9% | |
| Total Carbs | 3.06g | 2% | |
| Sugars | 0.92g | 7% | |
| Dietary Fiber | 0.74g | 6% | |
| Protein | 8.87g | 35% | |
| Vitamin C | 9.9mg | 32% | |
| Iron | 0.4mg | 4% | |
| Calcium | 15.8mg | 3% | |
* 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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