Peruvian Solterito Salad
Source: Spice it up! Spring 2019

  • Serves 4
  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes

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Ingredients

Adjust Servings:
1 cup corn frozen
340g boneless, skinless chicken breasts
1 medium red pepper diced
1/2 cup mozzarella cheese diced
1/4 cup red onion sliced
1 tablespoon olive oil
2 teaspoons white wine vinegar
1/8 teaspoon black pepper
2 cups romaine lettuce sliced

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 1 Vegetable


Calories
228Kcal
Protein
24g
Carbohydrates
13g
Fibre
2g
Total Fat
9g
Saturated Fat
3g
Cholesterol
73mg
Sodium
133mg
Potassium
532mg
Phosphorus
282mg

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Suggestion: The warm chicken in combination with the other cold ingredients gives a special taste to this salad. But, of course, you can also use cold leftover chicken.

Please note, the original recipe for Solterito calls for lima beans, which we replaced with chicken.

Ingredients

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Preparation

1
Done

Place the corn in a bowl of water and let it defrost at room temperature.

2
Done

Preheat the barbecue on high. Reduce the temperature and cook the chicken breast 7–8 minutes on each side, until the meat reaches an internal temperature of 165°F.

3
Done

Take the chicken breasts off the grill and wrap them in aluminum foil to keep them warm.

4
Done

In a salad bowl, combine the peppers, mozzarella cheese, red onion, oil and vinegar. Add the corn after draining the water. Season the salad with black pepper.

5
Done

Cut the chicken breast into small cubes and add it to the salad.

6
Done

Prepare a bed of romaine lettuce on each of the four plates and top with a quarter of the salad.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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