Fiesta Chicken Salad from Town House®

Fiesta Chicken Salad from Town House®


"Chopped spicy grilled chicken is mixed with avocado and tomato chunks and served on crackers over a layer of refried beans."
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20 m servings 95 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place chicken breast between 2 pieces of plastic wrap. Lightly pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic wrap.
  2. In small bowl stir together chili powder, paprika, salt, cumin and cayenne pepper. Rub on both sides of chicken breast. Place on rack of broiler pan. Broil 4- to 5-inches from heat for 10 to 12 minutes or until no longer pink, turning once. Cool slightly.
  3. In small bowl toss together avocado, tomato and lemon juice. Finely chop chicken. Stir into avocado mixture. Spread about 1/2 teaspoon refried beans on each cracker. Top with chicken mixture. Serve immediately.



This is good but I don't think I'll mix the avacodo and tomatoes with the chicken again.