Proper Handling of Chix Pollo Chicken
After enjoying your Chix Pollo meal, immediately transfer leftover chicken and sides into a container. Take home and put leftovers in a sealed container and refrigerate immediately. Discard leftovers after two days.
Chicken Pepper Boats
| 4 Chix Pollo chicken strips, shredded | Per Serving: |
| 2 green or red sweet bell papers (or one of each) | Calories: 208 |
| 4 cups diced celery | Protein: 31 grams |
| 6 Tbsp. fat free mayonnaise | Carbohydrates: 12 grams |
| Pinch seasoning salt, optional | Fat: 3.5 grams |
| 8 tsp. finely chopped green onions, optional | |
| 8 cups torn lettuce leaves | |
| 1 fresh lemon |
Cut peppers in half and remove the stem and seeds. Set aside. In a small bowl, stir together the chicken, celery, green onions, mayonnaise and seasoning salt. Set aside. Place the lettuce in a bowl; squeeze juice from lemon over the lettuce and toss to mix. Divide the lettuce into four servings and place each serving on a plate. Scoop one-quarter of the chicken mixture into each of the pepper halves; place one stuffed pepper on each plate of lettuce and serve. Serves 4
Flame-grilled Chicken Fajitas
| 4 Chix Pollo chicken strips, shredded | Per Serving (serving size = 2 fajitas) |
| 1 small red bell pepper, sliced | Calories: 430 |
| 1 small onion, sliced | Protein: 40 grams |
| 1 Tbsp. vegetable oil | Carbohydrates: 33 grams |
| 8 Chix Pollo flour tortillas |
In a large skillet, sauté peppers and onions in hot oil until crisp and tender; season lightly with fajita seasoning while sautéing. Remove sautéed vegetables from skillet. Saute Chix Pollo chicken until heated through. Divide vegetables and chicken among the 8 tortillas. Top with your favorite fajita toppings (not included in analysis). Serves 4