Ingredients:
- 4 boneless skinless chicken breast halves (4 oz each)
- 2 cups torn romaine
- 2 jalapeno peppers, seeded and chopped , optional
Directions:
- Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
- In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside.
- In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside.
- Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.03 Kcal (1742 kJ) | ||
| Calories from fat | 169.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.78g | 29% | |
|---|---|---|---|
| Cholesterol | 48.08mg | 16% | |
| Sodium | 758.62mg | 32% | |
| Potassium | 388.31mg | 8% | |
| Total Carbs | 50.68g | 17% | |
| Sugars | 28.71g | 115% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 68.7mg | 115% | |
| Iron | 5.5mg | 31% | |
| Calcium | 93.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 158.97 Kcal (666 kJ) | ||
| Calories from fat | 64.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 29% | |
|---|---|---|---|
| Cholesterol | 18.37mg | 16% | |
| Sodium | 289.88mg | 32% | |
| Potassium | 148.38mg | 8% | |
| Total Carbs | 19.36g | 17% | |
| Sugars | 10.97g | 115% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 5.17g | 27% | |
| Vitamin C | 26.3mg | 115% | |
| Iron | 2.1mg | 31% | |
| Calcium | 35.8mg | 9% | |
* 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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