Ingredients:
- 1 jalapeno chili, stemmed, seeded and finely minced (optional)
- 4 skinless, boneless chicken breast halves, gently flattened and cut into strips
- salt and freshly ground black pepper , to taste
Directions:
- Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.05 Kcal (1637 kJ) | ||
| Calories from fat | 99.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 142.2mg | 47% | |
| Sodium | 1474.47mg | 61% | |
| Potassium | 1273.03mg | 27% | |
| Total Carbs | 19.54g | 7% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 6.55g | 26% | |
| Protein | 56.62g | 113% | |
| Vitamin C | 69.1mg | 115% | |
| Iron | 1.7mg | 9% | |
| Calcium | 174.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 66.47 Kcal (278 kJ) | ||
| Calories from fat | 16.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 17% | |
|---|---|---|---|
| Cholesterol | 24.17mg | 47% | |
| Sodium | 250.65mg | 61% | |
| Potassium | 216.4mg | 27% | |
| Total Carbs | 3.32g | 7% | |
| Sugars | 1.4g | 33% | |
| Dietary Fiber | 1.11g | 26% | |
| Protein | 9.63g | 113% | |
| Vitamin C | 11.8mg | 115% | |
| Iron | 0.3mg | 9% | |
| Calcium | 29.7mg | 17% | |
* 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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