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  • Mexican Chicken Salad

    Mexican Chicken Salad

              

    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

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