Mexican Chopped Chicken Salad
Try this Mexican Chopped Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 can black beans drained & rinsed
- 1/4 cup fresh cilantro chopped
- 1/2 tsp garlic salt
- 1 red bell pepper diced
- for the salad:
- for the dressing:
- 1 can sliced black olives drained
- 2 cups chopped or shredded cooked chicken (about 2 breast
- 1 can sweet yellow corn drained (or 1 cup frozen corn, thawed)
- 2 small to medium tomatoes diced
- 1 heart of romaine lettuce chopped well
- 2 small ripe avocados or 1 large haas avocado diced
- 2/3 up(or about 5.3 oz.) nonfat plain greek yogurt (i
- 1/3 cup just mayo or avocado oil mayo (or use additional g
- 1 tbsp taco seasoning (store-bought or homemade)
- Carbohydrate 8.29510231780529 g
- Cholesterol 0 mg
- Fat 1.96276781925196 g
- Fiber 3.13138281645415 g
- Protein 2.67345735621802 g
- Saturated Fat 0.275781853726988 g
- Serving Size 1 1 cup (56g)
- Sodium 174.453908580718 mg
- Sugar 5.16371950135114 g
- Trans Fat 0.136350765499268 g
- Calories 59 calories
In a large bowl, combine all salad ingredients together.In a small bowl stir all dressing ingredients together.Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.Serve on bread, in a wrap, over greens or dip style with tortilla chips. Enjoy!
