Quick Grilled Chicken Chili
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 15min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Total Carbs 10g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
Chicken lightly chopped
1 container (16 oz.) prepared reduced fat or regular guacamole*
1 container (8 oz.) light sour cream
1 cup chunky salsa
1/2 can (2 tbsp.) sliced ripe olives, drained
1 large tomato, seeded and finely chopped
1 cup (4 oz.) shredded reduced fat Cheddar cheese
1/4 cup thinly sliced green onions, optional
Reduced fat or regular tortilla chips or reduced fat crackers
Spread guacamole evenly in a 12-inch serving dish. Spread sour cream carefully over guacamole. Spoon the salsa over sour cream.
TIP: To make fresh guacamole, mash 2 fresh avocados with 1 tablespoon lemon juice, 1 tablespoon light mayonnaise, 1/2 teaspoon garlic salt and a dash of hot pepper sauce.
Sprinkle with chicken, olives, tomato, cheese and green onions, if desired.
Serve with tortilla chips or crackers.
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