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Mexican Chicken Salad
A delicious recipe prepared by
wross21
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Nutrition Facts
| Serving Size | 2 cups | ||
|---|---|---|---|
| Number of Servings | 5 | ||
| Amount Per Serving | |||
| Calories | 296 | ||
| Calories from Fat | 180 | ||
| % Daily Value* | |||
| Total Fat | 21.7 g | 33 % | |
| Saturated Fat | 2.9 g | 14 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 2 g | ||
| Monounsaturated Fat | 15 g | ||
| Cholesterol | 10 mg | 3 % | |
| Sodium | 130 mg | 5 % | |
| Potassium | 360 mg | 10 % | |
| Total Carbohydrate | 21 g | 7 % | |
| Dietary Fiber | 5 g | 20 % | |
| Sugars | 6 g | ||
| Other Carbs | 0 g | ||
| Protein | 11.0 g | 22 % | |
| Vitamin A | 2 % | ||
| Vitamin C | 15 % | ||
| Calcium | 6 % | ||
| Iron | 5 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 12 % | ||
| Vitamin K | 56 % | ||
| Thiamin | 4 % | ||
| Riboflavin | 5 % | ||
| Niacin | 5 % | ||
| Vitamin B6 | 9 % | ||
| Folic Acid | 8 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 7 % | ||
| Phosphorus | 5 % | ||
| Iodine | 0 % | ||
| Magnesium | 6 % | ||
| Zinc | 3 % | ||
| Selenium | 1 % | ||
| Copper | 0 % | ||
| Manganese | 14 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 1 serving of Corn, sweet, yellow, canned, whole kernel, drained solids (1 can (12 oz) yields)
- 1 serving of Bell Pepper Red or Green, fresh, raw
- 1 serving of raw, medium red onion
- 1 serving of Grapes
- 1 serving of Tomatoes, red, ripe, raw, year round average (1 cup cherry tomatoes)
- 1 serving of Cilantro
- 2 servings of Jalapeno
- 1 serving of Avocado - Abacate
- 16 servings of Olive Oil
- 1 serving of Lime Wedge
- 1 serving of CHICKEN BREAST!
Recipe Description
Latest Eaters
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chicboater ate this food yesterday
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karn919 ate this food Wednesday, April 13, 2011
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spoiledk0 ate this food Sunday, April 3, 2011
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butterflytreas ate this food Wednesday, February 23, 2011
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preppyl ate this food Monday, October 4, 2010
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