Good 4 ME: Mexican Chicken Salad Lettuce Cups

BANGOR, Maine (WABI) - Here’s a delicious recipe: Mexican Chicken Salad Lettuce Cups.

Serves: 4

Ingredients:

1 lb. shredded Nature’s Promise® Rotisserie Chicken

3 bell peppers of varying colors, diced

1 small red onion, diced

1 (15.25 oz.) can Hannaford No Salt Added Black Beans, drained and rinsed

2 limes, juiced

3 Tbsp. Hannaford Extra Virgin Olive Oil

1/2 tsp. McCormick® Chili Powder, Cumin, Garlic Powder

1/4 tsp. McCormick® Smoked Paprika, Ground Pepper

1/2 (8 oz.) pkg. Cabot® Pepper Jack Cheese, shredded

1 avocado, diced

3/4 cup fresh cilantro leaves, chopped (optional)

1 (4 oz.) pkg. Little Leaf Farms® Sweet Baby Butter Leaf lettuce

1/2 cup Siggi’s® Icelandic Skyr Plain Strained Whole Milk Yogurt

1 lime, cut into wedges for squeezing

Extra chili powder, to taste

Directions:

1. In a large bowl, combine the shredded chicken, diced bell peppers, diced red onion and black beans.

2. In a small bowl, whisk together the lime juice, olive oil and seasonings.

3. Pour the dressing over the chicken and vegetable mixture and toss to combine. For best results, let

the mixture sit in the refrigerator for a couple of hours so the flavors can mingle.

4. Add the shredded cheese, diced avocado and fresh cilantro to the bowl, and gently toss to combine.

5. Lay individual Sweet Baby Butter leaves on a platter and place a spoonful of chicken salad on top.

6. Top with a dollop of yogurt, a squeeze of lime and a sprinkle of chili powder, if desired.

Nutritional Information

Amount per serving: Calories 585; Total Fat 31g; Saturated Fat 9g; Cholesterol 96mg; Sodium 942mg;

Carbohydrate 35g; Dietary Fiber 10g; Sugar 7g; Added Sugar 2g; Protein 45g