Mexican Chopped Chicken Salad with Jalapeño Dressing

Ingredients

• 1/4cup sliced pickled jalapeno chile peppers, finely chopped
• 1/4cup mayonnaise
• 1/4cup sour cream
• 2tablespoons snipped fresh cilantro
• 1tablespoon lime juice
• 1/2teaspoon paprika
• 1 - 2tablespoons milk
• 1cup canned yellow hominy, rinsed, drained, and patted dry
• Cayenne pepper
• 4cups shredded romaine lettuce
• 1cup shredded cooked chicken
• 1mango, halved, seeded, peeled, and sliced
• 1avocado, halved, seeded, peeled, and sliced
• 2/3cup grape tomatoes, halved
• 1/2cup chopped orange or yellow sweet pepper
• Queso fresco, crumbled (optional)
• Pumpkin seeds (pepitas) (optional)

• Directions

  1. For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve.
  2. In a large nonstick skillet heat hominy over low heat 4 minutes or until heated through, stirring gently. Sprinkle with cayenne pepper.
  3. On a large platter arrange hominy and the next six ingredients (through sweet pepper.) Serve with dressing and, if desired, queso fresco and/or pumpkin seeds.

  4. Nutrition Facts (Mexican Chopped Chicken Salad with Jalapeno Dressing)

     • Per serving:
      
     • 217 kcal , 
     • 14 g fat 
     • (3 g sat. fat , 
     • 5 g polyunsaturated fat , 
     • 5 g monounsaturated fat ), 
     • 30 mg chol. , 
     • 240 mg sodium , 
     • 15 g carb. , 
     • 4 g fiber , 
     • 7 gsugar , 
     • 9 g pro.