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Mexican Chicken Salad with Pumpkin Seed Pesto

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Total Time (minutes)
20
Difficulty
1
Servings
6
Ingredients
7
Total Prep Time: 20 minutes
Calories Per Serving: 180
Nutrients

Nutrition Facts

Serving size 118g

Amount per serving
Calories 180 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 2.5 g %
Cholesterol 30 mg 10 %
Sodium 50 mg 2 %
Potassium 560 mg 16 %
Carbohydrate 14 g 5 %
Fiber 4 g 16 %
Sugars 4 g
Protein 16 g
Vitamin A 110 %
Vitamin C 15 %
Calcium 4 %
Iron 15 %
Vitamin K 35 %
Riboflavin 15 %
Niacin 30 %
Vitamin B6 30 %
Phosphorus 25 %
Magnesium 25 %
Zinc 10 %
Selenium 15 %
Copper 15 %
Manganese 40 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

Directions

  1. Toss shredded chicken with pumpkin seed pesto, set aside.
  2. 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.

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Mexican Chicken Salad with Pumpkin Seed Pesto Prep Time:20 minutes Cook time:20 minutes Serves: 6
Nutrition facts: 180 Calories, 8 grams fat
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, 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.