Southwestern Chicken Burgers and Quick Slaw
Serves: 2
Spicy tomato salsa gives these light, juicy burgers a hint of
the Southwest. Making fresh coleslaw that is tangy and crunchy is a breeze using shredded
cabbage or coleslaw mix available in the produce department of the supermarket. Coleslaw
tastes even better the second day. Double the recipe and you will have a ready-made salad for
another day.
Calorie: 725, Proteins: 66 g, Total Fat: 24 g, Fiber: 15.40 g, Sugar 12 g.
Preparation
Southwestern Chicken Burgers
Mix chicken, salsa, and salt and black pepper to taste together in a
small bowl. Shape into burgers about 4 inches round and 1/4 to 1/2 inch thick. Heat a nonstick
skillet over medium-high heat. Coat with olive oil spray and cook burgers 5 minutes on each
side. A meat thermometer inserted into the thickest portion should read 170 degrees.
Meanwhile, coat hamburger rolls with olive oil spray and toast in a toaster oven. Place cooked
chicken burgers on bottom half of each roll. Place 1 tomato slice on top. Garnish the plate
with extra slices of tomato. Cover the tomato with lettuce leaf. Close with top of roll and
serve.
Quick Slaw
Mix mayonnaise, vinegar, and sugar substitute together in a medium-size
bowl. Add salt and pepper to taste. Add onion, carrots, and cabbage. Toss well. Add more salt
and pepper, if needed. Set aside while chicken burgers cook.