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20 minutes
Prep: 10 minutes
Cook: 10 minutes
452 calories per serving view nutrition facts
4 servings
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| 1 | pound | ground chicken | |
| 2 | tablespoons | vegetable oil | |
| 1 | clove | garlic | minced |
| 1/2 | cup | yellow onion | chopped |
| 1 1/2 | teaspoons | seasoned salt | |
| 1 | teaspoon | paprika | |
| 1/4 | teaspoon | black pepper | |
| 1 | tablespoon | worcestershire sauce | |
| 1 | small | iceberg lettuce | chopped |
| 1 | x | avocado | half of, diced |
| 2 | each | tomatoes | diced |
| 1/2 | cup | scallions, spring or green onions | chopped |
| 1/3 | cup | olives | sliced |
| 3/4 | cup | cheddar cheese | grated |
| 3/4 | cup | monterey jack cheese | grated |
| Salad dressing | |||
| 1/4 | cup | red wine vinegar | |
| 3/4 | cup | olive oil | |
| 1 | tablespoon | tomato sauce | |
| 1 | tablespoon | lemon juice | |
| 1 | clove | garlic | minced |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | paprika | |
| 1/2 | teaspoon | sugar | |
Saute chicken in oil with garlic, onion, salt, paprika, pepper and worcestershire sauce for about 10 minutes.
Cool completely.
Toss lettuce with avocado, tomatoes, green onions, olives and cheeses.
Mix with cooked and cooled chicken.
For dressing, whisk together vinegar, oil, tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar.
Pour dressing over salad.
Toss. Serve immediately.
| % Daily Value* | |
| Total Fat 47.0g | 73% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1230mg | 51% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 21% | Vitamin C | 26% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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