🍳 25 min
🔥 440 cal
✍️ by Taisiia Dobrozorova
Maybe you've got many favorite chicken salad recipes, but we assure you that the Mexican chicken salad will stay forever in your heart. It has a lot of winning points. For example, all ingredients are appropriate to be included in a weight-loss meal plan. Avocado, parsley, onions, and corn are rich in fiber, which helps digestion and fills you up, so you don't feel hungry for a long time.
Secondly, you can cook it as a side dish at BBQs or as an entree on a busy night after a busy working day. Thirdly, the salad is well stored in a fridge. So if there are any leftovers, serve them for the next meal time, assembling and tossing the salad. Just try it once, and you will see how superb the combination of textures and flavors is here!
5 g (1 tsp)
70 g (½ pieces)
5 g (1 tsp)
3 g (1 cup)
50 g (1 cup)
40 g (¼ cup)
40 g (1¼ cup)
40 g (1 pieces)
Garlic powder, Smoked paprika, Salt, Black pepper, Oregano
Please follow the next steps:
Put chicken breast into a skillet and bring water to a boil—Cook for about 15 minutes or until no longer pink. Then shred into small pieces.
Now make the dressing, putting lime juice, olive oil, a minced claw of garlic, and a pinch of salt and pepper in a small blender. Blend until smooth and creamy.
Mix chopped avocado, previously boiled black beans (or you can take canned ones), canned corn, and cut shallot. Place lettuce in a bowl and toss everything well.
Add shredded chicken there. Sprinkle the avocado dressing and decorate with fresh chopped parsley.
Do not overcook the chicken to avoid healthy nutrients evaporating. Besides, the meat will come out dry and rubbery.
If you are looking for a low-calorie chicken, choose a small and young bird that does not yet have a fatty layer.
Spices can make your food taste better, containing only a few calories.
Cutting board, Skillet, Blender, Bowl
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