Healthy Mexican Chicken Salad
Chicken salad with a twist... Avocado and yogurt base with rotisserie chicken, jicama, chiles, and bell pepper. Try it on greens with tomatoes, in a wrap or sandwich, or on a corn tortilla tostada style!
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Ingredients
Avocado Lime Crema
- 1 avocado - skin and pit removed
- 1 small shallot - cut in a few pieces
- 1 juicy lime
- ⅓ cup cilantro leaves
- 3 tablespoons plain nonfat Greek yogurt
- 2 tablespoons lowfat buttermilk +/- - adjust as needed
- sea salt and fresh ground pepper - to taste
Mexican Chicken Salad
- 16 ounces cooked chicken - see Ingredients in post; cut in chunks
- ⅓ cup jicama - small dice
- 1 red, yellow, or orange bell pepper - small dice
- 4 scallions - chopped
- 1 chile pepper (Fresno, red jalapeño, serrano, etc.) - minced
- sea salt and fresh ground pepper - to taste
Instructions
- Combine all avocado crema ingredients in a small food processor, and pulsing until smooth.
- Thoroughly combine all ingredients in a bowl. Serve immediately as desired, or refrigerate.
Notes
The macros are based on one-fourth of the chicken salad.
Nutrition
Calories: 202kcal | Carbohydrates: 12g | Protein: 30g | Fat: 6g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com