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30 minutes
Prep: 15 minutes
Cook: 15 minutes
627 calories per serving view nutrition facts
6 servings
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| 1 | pound | chicken | boneless, diced |
| 1 | pound | kidney beans | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | chili powder | |
| 1 | medium | onion | chopped |
| 3 | medium | tomatoes | diced |
| 1 | pound | lettuce | chopped |
| 1/4 | pound | cheddar cheese | grated |
| 1 | cup | salad dressing, thousand island | |
| 1/4 | cup | picante sauce | or more or less, to taste) |
| 1 | large | avocado | sliced |
| 3/4 | pound | tortilla chips |
Bone and dice the chicken.
Heat a small amount of vegetable oil in a large frying pan until it starts to smoke.
Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2 or 3 minutes).
To the chicken, add the drained kidney beans, salt and chili powder.
Reduce heat and simmer 10 minutes.
Chop the tomatoes, onion and lettuce.
Grate the cheese.
Toss them together in a salad bowl with the salad dressing and picante sauce.
Slice the avocado and add to the salad.
Break the tortilla chips into flakes and add to the salad.
Mix the cooked chicken and beans into the cold salad.
Decorate with extra chips and slices of avocado and tomato.
Serve immediately.
| % Daily Value* | |
| Total Fat 30.0g | 47% |
| Saturated Fat 8.0g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 864mg | 36% |
| Total Carbohydrate 55.0g | 18% |
| Dietary Fiber 5.0g | 20% |
| Sugars 6.0g | |
| Protein 36.0g | 72% |
| Vitamin A | 25% | Vitamin C | 21% | |
| Calcium | 30% | Iron | 22% |
* 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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History - Thyme is a herb of Mediterranean origin and was brought to North America with the first colonialists as a food preservative and medicine....
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