Mexican Chicken Salad will be perfect for you if you like spicy food. Sprinkle cayenne pepper on the chicken strips before baking. The highly seasoned lime vinaigrette dressing also is terrific over grilled fish.

Mexican Chicken Salad Prep Time: 15 min
Cook Time: 20 min
Ready In: 45 min

Servings: 4

1 package boneless Chicken Breast (about 12 oz)
¼ tsp Salt
1/8 tsp freshly Ground Black Pepper
1 medium low carb Tortilla
1½ tsp Olive Oil
½ medium Red Bell Pepper coarsely chopped
½ cup canned Black Beans drained, rinsed
½ small Red Onion, finely chopped
8 cup Mixed Greens (about 5 oz.)
1/3 cup chopped Fresh Cilantro
1 medium Avocado
2 tbsp fresh Lime Juice
1 small Tomato, coarsely chopped
1/3 cup Olive Oil
2 tbsp fresh Lime Juice
1 tsp grated Lime Peel
1 small Garlic Clove pressed
½ tsp Chili Powder
¼ tsp Ground Cumin
¼ tsp Salt

For Salad: Prepare a medium grill or preheat broiler. Brush grill with oil. Season chicken breast with salt and pepper. Grill 15 minutes, or until cooked through, turning once halfway through cooking time. (Chicken may be made up to 1 day ahead. Cool before wrapping and refrigerating) Let chicken cool to room temperature, then thinly slice on the diagonal.
Heat oven to 400 degrees. Brush tortilla with olive oil and cut into thirds. Stack thirds and slice into 1/3-inch strips. Spread out on a baking sheet and bake 10 minutes, until golden. Set aside to cool.
In a large bowl toss red pepper, black beans, onion, greens, cilantro and cooled tortilla strips until evenly mixed.
For Dressing: Whisk olive oil, lime juice, grated lime peel, garlic, chili powder, cumin and salt.
Some Assembly Required: Toss greens mixture with dressing until evenly coated. Cut avocado into thin slices and toss with lime juice. For each portion, place one-quarter of the greens mixture on each of the four plates. Top with one-quarter of the chicken slices, one-quarter of the chopped tomato and one-quarter of the avocado slices. If desired, serve with lime wedges.

Nutritional Information Per Serving
Calories: 227
Total Fat: 20g
Cholesterol: 0mg
Sodium: 380mg
Total Carbohydrates: 10g
Dietary Fiber: 3g
Protein: 3g


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Filed under: Recipes for Diabetics

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