Mexican Chicken Salad

Serves: 4
Total Calories: 452


vegetable oil
4 flour tortillas 10-inch
1 avocado medium, mashed (about 1 cup)
1/2 teaspoon lemon juice
1 (16-ounce) can refried beans
2 cups lettuce shredded
2 tomatoes small, cut up (about 1 1/2 cups)
1 (4-ounce) can green chili chopped, drained
2 cups chicken shredded cooked
4 ounces sharp cheddar cheese shredded (about 1 cup)
Cilantro leaves (optional)
sour cream Dairy


In a 12-inch skillet, pour oil to a depth of 1/2 inch. Over medium heat, heat to 350°. Place one tortilla at a time in oil and fry until softened. Using tongs, turn over and fry until bottom is golden brown, about 1 minute. Turn over again and fry until second side is golden brown. Drain well on paper towels set aside.

In a small bowl, sprinkle avocado with lemon juice. Stir until blended set aside.

To assemble, place fried tortillas on individual plates. For each salad, layer in order one-fourth of the refried beans, lettuce, tomatoes, green chilies, chicken and cheese. Top with mashed avocado. Garnish each salad with cilantro.

Serve with salsa and sour cream.

Nutritional Facts:

Serves: 4
Total Calories: 452
Calories from Fat: 121

This Mexican Chicken Salad recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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