Pico de Gallo
2 tomatoes, chopped
½ small onion, diced, any color
1 jalapeño, chopped (optional - seeds can be removed to be milder)
¼ cup chopped cilantro
2 teaspoons lime juice or lemon juice
1. In a small bowl, add all the ingredients and combine
Zippy Southest Chicken Fajita Salad
2½ cups chopped chicken from leftover Greek Chicken Kabobs
1 (16 oz.) frozen bag bell pepper and onion stir-fry, thawed
1 (15.5 oz.) can low-sodium black beans, drained and rinsed
¾ teaspoon mild no-salt chili powder
1 head lettuce (green leaf, red leaf or romaine), chopped or torn into small pieces
2 whole-wheat tortillas, halved (optional)
1. In a heatproof bowl, add chicken, vegetables, beans, and chili powder. Stir and heat in microwave until warmed.
2. Pile lettuce onto plates. Top with chicken mixture and pico de gallo. Serve with tortilla halves, if desired.
Cooking Tips: If you like spicy food, use 2 jalapeños in the pico de gallo and also keep the seeds in the jalapenos. Also, homemade pico de gallo is easy to make and much tastier than canned.
Nutritional Analysis Per serving Calories Per Serving 305 Total Fat 5.5g Saturated Fat 1.0g Trans Fat 0.0g Polyunsaturated Fat 1.0g Monounsaturated Fat 2.5g Cholesterol 73 mg Sodium 163mg Carbohydrates 29g Fiber 7g Sugars 11g Protein 33g
© American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking With Heart ® Program. For more simple, quick and affordable recipes, visit the American Heart Association’s Simple Cooking With Heart® website.