Mexican Chicken Salad with Pumpkin Seed Pesto
Cook time – 20 min
- Total time
- 20 minutes
- Preparation time
- 20 minutes
- Calories
- 180
- Portions
- 6
Directions
- Toss shredded chicken with pumpkin seed pesto, set aside.
- Place romaine lettuce leaves on six serving plates. Top with carrot julienne and chicken mixture. Sprinkle with pumpkin seeds and serve with lime wedge.
Pumpkin Seed Pesto: Combine 1 cup cilantro, 1 DOLE Banana, 1 stemmed and seeded poblano, ½ cup hulled pumpkin seeds, 1/3 cup sliced DOLE Green Onions, 2 tablespoons lime juice, 2 tablespoons lime peel, 1 teaspoon chopped garlic, and cumin in food processor. Cover; blend until a paste. Season with salt, to taste.
Ingredients
- 2-1/2 cups shredded cooked chicken
- Pumpkin seed pesto (see recipe below)
- 6 DOLE® Romaine Lettuce leaves
- 1 DOLE Banana, peeled and sliced
- 1 cup julienned DOLE Carrots
- 2 tablespoons hulled pumpkin seeds
- 6 lime wedges
Nutritional Facts
| Serving Per Container | |
| Serving Size | 118g |
| Calories | 180 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (8 g) | 12% |
| Saturated Fat (1.5 g) | 8% |
| Polyunsaturated (3 g) | |
| Monounsaturated (2.5 g) | |
| Cholesterol (30 mg) | 10% |
| Sodium (50 mg) | 2% |
| Total Carbohydrate (14 g) | 5% |
| Dietary Fiber (4 g) | 16% |
| Total Sugars (4 g) | |
| Protein (16 g) | |
| Calcium | 4% |
| Copper | 15% |
| Iron | 15% |
| Magnesium | 10% |
| Manganese | 40% |
| Niacin | 30% |
| Phosphorus | 25% |
| Potassium (560 mg) | 16% |
| Riboflavin | 15% |
| Selenium | 15% |
| Vitamin A | 110% |
| Vitamin B6 | 30% |
| Vitamin C | 15% |
| Vitamin K | 35% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.