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Cook'n with Betty Crocker 
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Sausalito Chicken and Seafood Salad |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 20 min 6 cups bite-size pieces assorted salad greens 1 cup diced cooked chicken 1 large avocado, sliced 1 package (8 ounces) refrigerated imitation crab meat chunks 1 can (4 1/2 ounces) whole green chilies, drained and sliced lengthwise 1 6-ounce container frozen guacamole, thawed 1/2 cup sour cream 1 large tomato, chopped (1 cup) Lime or lemon wedges 1. Divide salad greens among 4 individual plates. Top with chicken, avocado, crabmeat and chiles. 2. Mix guacamole and sour cream; spoon over salad. Top with tomato. Garnish with lime wedges. wing it! Sausalito is a quaint town across the bay from San Francisco that's known for its outdoor cafes and wonderful seafood. This salad will transport you there! 1 SERVING: Calories 305 (Calories from Fat 170); Fat 19g (Saturated 6g); Cholesterol 65mg; Sodium 700mg; Carbohydrate 16g (Dietary Fiber 6g); Protein 23g * % DAILY VALUE: Vitamin A 66%; Vitamin C 74%; Calcium 8%; Iron 14% * DIET EXCHANGES: 3 Vegetable, 2 1/2 Lean Meat, 1 Fat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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