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Acapulco Salad

Acapulco Salad
Chicken breast seasoned with chili powder and served with a vegetable stir fry. Brought to you by dLife®
2 ServingsPrep: 10 min. Cook: 15 min.

Ingredients

  • 8 ounces boneless skinless chicken breasts
  • 1 tablespoon chili powder
  • 1/4 teaspoons salt, to taste, optional
  • 1/4 teaspoons black pepper
  • 1 cup chopped red bell peppers
  • 1/4 whole jalapeno pepper, seeded and minced
  • 1/2 cup chopped onion
  • 1 fresh tomatoes, cut into chunks
  • 1/2 teaspoons hot pepper sauce
  • 4 tablespoons olive oil

Directions

  • Season chicken with 1/2 tablespoon chili powder, salt, and pepper.
  • In large skillet over medium high, saute chicken in olive oil 3 - 4
  • minutes, or until no longer pink.
  • Remove with slotted spoon. Set aside and keep warm.
  • Using same skillet, reduce heat to medium and stir-fry bell pepper
  • and onion until soft.
  • Add jalapeno, tomato, remaining 1/2 tablespoon chili powder, and hot
  • sauce.
  • Cook additional 3 - 5 minutes. Add chicken, cook 2 minutes more.
  • Remove from heat. Serve immediately.
© Taste of Home 2013

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Acapulco Salad (continued)

Nutrition Facts: 1 serving equals 438 calories, 29 g fat (4 g saturated fat), 122 mg sodium, 12 g carbohydrate, 31 g protein. Diabetic Exchanges: 5-1/4 fat, 4 lean meat, 2-1/4 vegetable.
© Taste of Home 2013