A Favorite Summer Recipe from Our Executive Chef

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Blue Skies of Texas Executive Chef Dan Lewis shares one of his favorite summer recipes: Ancho Chicken, Corn and Zucchini Salad. This dish is loaded with flavor and features a bounty of colorful produce. Ancho chile rub adds a smoky spice to protein-rich chicken, while the warm vegetable salad delivers a dose of vitamins. It’s all topped off with sliced avocado (a great source of healthy fat), fresh cilantro and zesty lime juice.

Ancho Chicken, Corn and Zucchini Salad

Ingredients

Chicken Cayenne Pepper                Corn

Ancho Chili Powder       Olive Oil                             Avocado

Cumin                               Yellow Onion                      Lime Juice

Garlic                                Zucchini       Cilantro

Kosher Salt                      Grape Tomatoes

Nutritional Information

Cal. 300  |  Cal. Fat 45%  |  Tot. Fat 15g  |  Sat. Fat 2g  |  Trans Fat 0g  |  Chol. 72mg  |  Sodium 330mg  |  Carbs 20g  |  Fiber 7g  | Sugar 6g  |  Protein 26g

Hungry for more? Click here to view a sample menu.

 



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