Mexican Chicken and Vegetable Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 cups shredded skinless, boneless cooked store-bought rotisserie chicken
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon chili powder
1/4 teaspoon salt
3 cups packed torn radicchio (about 4 oz.)
1 cup chopped jicama (about 5 oz.)
2 avocados, halved, pitted and cubed
1/4 cup cilantro leaves
1/4 cup sliced almonds, toasted
2 scallions, sliced on a bias
Instructions
In a large serving bowl, toss chicken with 1 Tbsp. oil, 2 Tbsp. lime juice, chili powder and salt.
Add remaining ingredients and remaining 1 Tbsp. each oil and lime juice; gently toss to combine until well coated. Serve immediately.
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