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Fruited Taco Salad

Serves: 4
Total Calories: 200

Ingredients

6 cups bite size pieces salad greens
2 cups coarsely shredded cooked chicken
1/2 cup julienne strips peeled jicama
1 medium mango, seeded and cut up
1 cup raspberries
lime wedges, if desired
tortilla chips, if desired
Lime Cumin Vinaigrette:
1/4 cup olive or vegetable oil
3 tablespoons lime juice
1 tablespoon honey
1 1/2 tablespoons chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 to 2 clove garlic, finely chopped

Directions:

Prepare Lime Cumin Vinaigrette. Toss salad greens, chicken, jicama, mango, raspberries, and vinaigrette. Just before serving, lightly squeeze juice from lime wedges over salad. Serve with tortilla chips.

1 Serving: Calories 390 (Calories from Fat 215) Fat 24g (Saturated 4g) Cholesterol 60mg Sodium 240mg Carbohydrate 28g (Dietary Fiber 5g) Protein 21g
% Daily Value: Vitamin A 30% Vitamin C 100% Calcium 6% Iron 12%
Diet Exchanges: 3 Medium-Fat Meat, 2 Fruit, 1 fat

Betty's Tip
Jicama is a large root vegetable with a thin brown skin and a crisp white flesh. This sweet, nutty vegetable is delicious raw or cooked. Be sure to peel the skin before using.

Nutritional Facts:

Serves: 4
Total Calories: 200
Calories from Fat: 125

This Fruited Taco Salad recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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