Mexican Chicken Salad

Serves:

What You’ll Need:

A Large Salad Bowl

A Sharp kitchen knife

Measuring cups and spoons

A small mixing bowl

A citrus press

A blender or nutri-bullet

A Flatware Spoon

Flatware fork

Ingredients:

1 Pound Cooked Chicken Breast, Cubed

1 Medium Red Pepper, Roughly Chopped

1 Medium Yellow Pepper, Roughly Chopped

1 (6 Inch) English Cucumber, Cubed

1/2 Red Onion, Chopped

1 Bunch Fresh Cilantro, Chopped

Dressing:

2 Tbsp Dijon

1 Tbsp Organic Cumin

1/4 + 2 tbsp Cup Olive Oil

1/4 Cup Lime Juice

1/4 Cup Veggie Broth

1 Tsp Garlic, Minced

1/2 Teaspoon Sea Salt

Simple Guacamole:

3 Haas Avocado

3 Limes (about 3 tbsp)

1/2 Small Onion, Minced

1 Small Tomato, Seeded and chopped

1 Tsp Sea Salt

Shakes of Hot Sauce to Personal Taste

How to Put it Together:

1) Two large salad bowl, add the cooked chicken breast, the red and yellow pepper, cucumber, red onion, and fresh chopped cilantro; toss lightly and set aside for now.
 
2) Make the dressing: in a blender or Nutri-bullet, add all of the dressing ingredients blend; until emulsified. Pour the dressing over the salad; set aside will you make the guacamole.
 
3) Sliced three avocados in half. Using a sharp knife, remove the pits and discard them. Scoop the avocado flash into a small bowl, immediately squeeze lime juice on top. Using a fork, smash and stir the avocados, gently mixing in the lime juice. To the bowl, add the onion, tomato, sea salt and shakes of hot sauce; stir until just combined.
 
4) To plate the dish: scoop a portion of the salad on to a dinner plate, top with guacamole.
 
5) Serve and enjoy!

Nina’s Tasty Tips:

This salad is a great mid week dinner that doubles take to work lunch. For a tasty change of pace replace the chicken with shrimp.
 

Nutrition:

• 452 Calories

• 27 grams of Protein

• 19 grams of Total Carbohydrates

• 4 grams of Sugar

• 9 grams of Fiber

• 32 grams of Total Fat

• 5 Grams of Saturated Fat

• 0 Grams of Trans Fat

• 64 mg of Cholesterol

• 707 mg of Sodium

• 22% RDA Vitamin A

• 175% RDA Vitamin C

• 64% RDA Niacin

• 44% RDA Vitamin K

• 24% RDA Vitamin E

• 16% RDA Riboflavin

• 13% RDA Thiamin

• 44% RDA Vitamin B6

• 33% RDA Selenium

• 29% RDA Sodium

• 28% RDA Folate

• 28% RDA Potassium

• 27% RDA Phosphorus

• 24% RDA Pantothenic Acid

• 18% RDA Magnesium

• 18% RDA Manganese

• 16% RDA Copper

• 14% RDA Iron

• 12% RDA Zinc

• Glycemic load: 5