California Chile Chicken Salad Recipe - Cooking Index
California Chile Chicken Salad Recipe - Cooking Index
| 3 | Dried California chiles | |
| 1 cup | Low-fat mayonnaise | |
| 1 tablespoon | Lime juice | |
| 2 | Garlic cloves - minced | |
| 3/4 teaspoon | Salt | |
| 4 cups | Diced cooked chicken | |
| 1/2 cup | Chopped onion | |
| 1 cup | Chopped celery | |
| 1 cup | Jicama strips | |
| 1 | Serrano chile - chopped | |
| 2 tablespoons | Chopped cilantro | |
| Chopped cilantro - for garnish |
Put dried chiles in saucepan and cover with water. Bring to boil. Reduce heat to simmer and cook until chiles are tender, about 15 minutes.
Drain, cut chiles in half and remove stems and seeds. Coarsely chop chiles. Puree chiles, mayonnaise, lime juice, garlic and salt in blender until smooth.
Toss together cooked chicken, onion, celery, jicama and serrano chile. Stir in chile mayonnaise until thoroughly mixed. Stir in cilantro. Cover and chill 1 hour to allow flavors to blend.
Garnish with additional chopped cilantro.
This recipe yields 4 servings.
Each serving: 541 calories; 973 mg sodium; 165 mg cholesterol; 35 grams fat; 16 grams carbohydrates; 42 grams protein; 0.90 gram fiber.
Source:
The Los Angeles Times, 08-25-1999
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