Ancho chili powder has a kick, so for sensitive palates, substitute chili powder, which is much milder. Serve with a dollop of sour cream to cool things off.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Honey Lime Salad:
Method
Toss tortilla strips with 1 tsp of the oil. Heat large nonstick skillet over medium-high heat; cook strips, tossing often, until golden, about 2 minutes. Transfer to bowl.Add remaining oil to skillet; cook chicken, sweet pepper, garlic, chili powder, pepper and salt, stirring often, until chicken is no longer pink inside, about 4 minutes.
Stir in beans, corn, green onions and lime juice; cook until warmed through, about 3 minutes.
Honey Lime Salad: In large bowl, whisk together oil, lime juice, honey and salt; add lettuce and toss. Spoon chicken mixture over top; sprinkle with cheese and avocado.
Nutritional facts per serving: about
- Fibre 9 g
- Sodium 496 mg
- Sugars 6 g
- Protein 36 g
- Calories 539.0
- Total fat 29 g
- Potassium 958 mg
- Cholesterol 81 mg
- Saturated fat 6 g
- Total carbohydrate 35 g
%RDI
- Iron 22.0
- Folate 56.0
- Calcium 14.0
- Vitamin A 36.0
- Vitamin C 63.0