Chipotle_Chicken_Salad.jpg

Chipotle Chicken Salad

Chipotle Chicken Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 c. chopped organic green onions
  • ½ tsp. Celtic sea salt
  • ½ large large organic red onion, diced
  • ½ c. organic mayonnaise
  • ¼ c. canned organic chipotles in adobo sauce, chopped
  • 3 -8oz. breasts organic, pasture-raised chicken
  • 1 whole, large organic yellow bell pepper, chopped
  • 1 tsp. fresh ground black pepper
  • ¼ c. fresh organic cilantro, chopped
  • 1 Tbsp. fresh organic lime juice
Instructions
  1. First, poach chicken. Place chicken breasts in a single layer in the bottom of a safe, heavy-bottomed pot. Cover chicken with water. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.
  2. While the chicken cooks, combine bell pepper, red onion, green onion and cilantro in a large bowl.
  3. Mix the mayonnaise, chipotles, lime juice, salt and pepper together in a small bowl.
  4. Shred the chicken meat, combine with vegetables and chipotle dressing. Mix well.
  5. Chill until ready to serve.
 

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Nutrient Information Per Batch

1391.65 kcal Calories, 270.01 mg Calcium, 56.39 g Carbohydrate, 410.64 mg Cholesterol, 48.17 g Total Fat, 10.65 g Fiber, 8.06 mg Iron, 334.86 mg Magnesium 3248.82 mg Potassium, 177.62 g Protein,130.66 mcg Selenium, 2587.95 mg Sodium, 19.16 g Sugars, 7.27 mg Zinc, 6.13g Saturated fat, 0.36 trans Fat, 8.75 g Monounsaturated fats, 22.03 g Polyunsaturated fats, 1136.4 IU Vitamin A, 4.8 mg Vitamin B6, 0 mcg Vitamin B12, 398.1 mg Vitamin C, 0 IU Vitamin D, 4.21 Vitamin E, 86.81 mcg Vitamin K, 170.16 mcg Folate,0.8 mg Vitamin B1(Thiamin),81.92 mg Vitamin B3(Niacin),0.92 mg Vitamin B2(Riboflavin), 0.12 mcg Lycopene, 288.12 mcg Lutein and Zeaxanthin, 2.54 g ALA, 0 g EPA, 0.14 gDHA,1619.76 mg Phosphorous, 1.45 mg Manganese, 11.85 mcg Alpha carotene, 576.87 mcg Beta carotene, 27.88 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Gluten
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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