Description
Dive into Tales Of A Kitchen’s zesty Mexican chicken salad recipe – your go-to for a fresh, flavor-packed lunch. Perfect for taco salad lovers! Let’s enjoy!
Ingredients
Scale
- Chicken: 2 cups, cooked and shredded (grilled or rotisserie chicken works best).
- Vegetables: 1 cup diced cucumber, 1 cup cherry tomatoes (halved), 1 cup sweet corn (canned or fresh), and ½ cup diced red onion.
- Beans: 1 cup black beans, rinsed and drained.
- Avocado: 1 large avocado, diced, for creamy texture.
- Lettuce: 4 cups romaine or mixed greens, chopped.
- Cilantro: A handful of fresh cilantro leaves for garnish.
Flavorful Dressing:
- 3 tablespoons lime juice (freshly squeezed).
- 2 tablespoons olive oil.
- 1 tablespoon honey or agave syrup.
- 1 teaspoon cumin.
- ½ teaspoon smoked paprika.
- 1 minced garlic clove.
- Salt and pepper to taste.
Instructions
- Prepare the Chicken: If using raw chicken, season it with cumin, paprika, salt, and pepper. Grill or pan-sear until fully cooked, then shred.
- Combine Salad Ingredients: In a large bowl, mix the chicken, vegetables, beans, and avocado.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, honey, cumin, paprika, garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: Drizzle the dressing over the salad. Toss gently to combine.
- Garnish and Serve: Top with fresh cilantro and enjoy immediately.
Notes
- Homemade Chicken: Use pre-cooked chicken for a time-saving option, or grill fresh chicken for enhanced flavor.
- Customizable Ingredients: Swap romaine with spinach or kale, and adjust the spice level to your preference.
- Storage: Store undressed salad in an airtight container for up to 2 days. Add dressing just before serving.
Nutrition
- Serving Size: 1
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 40mg