Mexican Chicken Salad



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



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



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.


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