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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:
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Get it now →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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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 362 kcal | ||
| Fat 19.22 g | ||
| Carbohydrate 13.21 g | ||
| Protein 36.08 g | ||
| Iron 70 mg | ||
| Calcium 106 mg | ||
| Cholesterol 96 mg | ||
| Monounsaturated Fat 8.27 g | ||
| Polyunsaturated Fat 1.91 g | ||
| Saturated Fat 7.58 g | ||
| Trans Fat 0.03 | ||
| Sodium 286 mg | ||
| Sugar 3.83 g | ||
| Potassium 876 mg | ||
| Vitamin A 302 mcg | ||
| Vitamin C 291 mg | ||
| Fiber 5.9 g | ||
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