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Sausalito Chicken and Seafood Salad

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By Betty Crocker Kitchens
Updated Nov 22, 2010
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Enjoy this wonderful Sausalito chicken and seafood salad topped with tomato and garnished with lime wedges that’s ready in just 20 minutes – perfect for dinner.

Sausalito Chicken and Seafood Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 6 cups bite-size pieces assorted salad greens
  • 1 cup diced rotisserie or other cooked chicken
  • 1 large avocado, pitted, peeled and sliced
  • 1 package (8 oz) refrigerated imitation crabmeat chunks
  • 1 can (4 oz) whole green chiles, drained, sliced lengthwise
  • 3/4 cup frozen (thawed) guacamole (from 12-oz container)
  • 1/2 cup sour cream
  • 1 large tomato, chopped (1 cup)
  • Lime or lemon wedges

Instructions

  • Step 
    1
    Among 4 plates, divide salad greens. Top with chicken, avocado, crabmeat and chiles.
  • Step 
    2
    In small bowl, mix guacamole and sour cream; spoon over salad. Top with tomato. Garnish with lime wedges.

Nutrition

360 Calories
21g Total Fat
23g Protein
20g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1400mg
58%
Potassium
1050mg
30%
Total Carbohydrate
20g
7%
Dietary Fiber
9g
36%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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