Dinner: Creamy Avocado Mexican Chicken Salad

Avocado is the cream base in this salad, definitely not a heart clogger.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Creamy Avocado Mexican Chicken Salad

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 oz cheddar cheese
1 tbsp chili powder
1 tbsp cumin
1 tbsp red pepper flakes
1 lb chicken breast
1 avocado
4 leaves outer lettuce
1 medium red onion, chopped
1 large whole tomato, diced
1/4 cup chopped or diced chilies

Instructions

1. Sprinkle the chicken with chili powder, cumin, and red pepper flakes.

2. Using a light dusting of cooking spray, cook the chicken in spices until done. Keep the lid on the skillet to keep it tender.

3. shred or cube the chicken.

4. Cut the avocado in half and scoop out the pit. Scoop the insides of the avocado into a bowl with the chicken and stir it around to hold it all together.

5. Add the diced tomatoes, onions, and green chilies and stir until all is well mixed.

6. Add shredded cheddar to each serving.

7. Serve as is or on a bed of lettuce or wrapped in lettuce.

8. Note: the avocado is being used the same way mayonnaise would in a traditional chicken salad.

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