SOUTHWESTERN CHICKEN SALAD WITH CRISPY TORTILLA CHIPS

Hello my name is Aletha and I am a Diabetic trying to get healthy.  
I am doing a blog on Diabetic recipes to help me. People think that being a Diabetic, the foods taste terrible - but they do not.  It is healthy eating and I have brought recipes I made to parties and did not tell them they were diabetic and they were so surprised. 

So I do hope that you will try them and let me know what you think. I think you will be surprised how good they are.

I am going to make this for today for lunch:

SOUTHWESTERN CHICKEN SALAD WITH CRISPY TORTILLA CHIPS

 
This dish is a complete meal providing whole-grain carbs, lean protein, and vitamin- and antioxidant-rich vegetables. 

Preparation time: 14 minutes

Cooking time: 5 minutes 

• 1 whole wheat tortilla (9”-10” diameter) 

• Peel of 1 lime

• ½ teaspoon minced garlic 

• ½ teaspoon ground cumin teaspoon and  red-pepper flakes 

• 1½ cups cooked chicken breast, roasted or grilled

•  1 tablespoon lime juice 

• 1 tablespoon olive oil 

• 1 tablespoon chopped cilantro 

• 8 cups mixed greens 

• 1 red bell pepper, sliced 

• ¼ avocado, sliced 

Preheat the oven to 400ºF. 

Cut the tortilla into quarters and each quarter into 2 wedges. Place on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven and set aside. 

Place the lime peel, garlic, cumin and red-pepper flakes in a medium bowl and stir. Add the chicken and toss well to coat. 

In a large salad bowl, combine the lime juice, oil, and cilantro. Add the greens, red bell pepper, and avocado and toss well. Top the salad mix with chicken. Place the toasted tortilla wedges around the edge of the salad bowl.

MAKES 2 SERVINGS Per serving: 
383 calories, 22 g carbohydrate, 38 g protein, 16 g fat, 3 g saturated fat, 89 mg cholesterol, 253 mg sodium, 9 g fiber 
Carbohydrate Choices: 
1½ Dietary Exchanges: 2 vegetable, 5 meat, 2 fat

Aletha