| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Chicken breast, boneless | 6 oz | Celery, raw | diced | 2 cups | |
| Chickpeas | 1/2 cup | Kidney bean | canned | 1/2 cup | |
| Salsa | 1 cup | Lettuce, COS or Romaine | shredded | 6 cups | |
| Olive oil | extra virgin | 4 tsp | Chili powder | 1 tsp | |
| Garlic | raw | 2 cloves |
Dietary Fiber
50%
20%
16%
19%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (594g)
Servings: 1
380
110
12g
2g
9%
50mg
1,310mg
54%
11 g
31 g
80%
190%
25%
Iron
13%
40g
% Percent Dailly Values are baed on a 2,000 calorie diet
13g
Chicken Salad
Number of Servings:
Calories Per Serving:
2
379
31-41-28
PCF Ratio:
Cooking Instructions
In non stick saute pan add oil, diced chicken, celery, chili powder and garlic. Cook until chicken is browned, then add chickpeas, kidney beans, and salsa. Simmer for 10 minutes; until heated through and beans have softened. While the chicken and vegetables are cooking arrange a bed of lettuce on both plates. Remove saute pan from stove and let stand for 5 minutes to cool. Spoon chicken and vegetables over lettuce. Serve.
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307