Habanero Santa Fe Chicken Salad
This Habanero Santa Fe Chicken Salad is filled with vibrant summer flavours like diced mango, spiralized beets, sliced avocado and finished with a spicy dressing!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
- 1 tsp paprika
- 1 tbsp olive oil
- 1 can black beans
- 1 cup corn
- 1 avocado sliced
- 1/2 cup cilantro chopped
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 1 mango
- 2 tsp taco seasoning
- 1 cup cherry tomatoes sliced in half
- 1 cup tortilla strips
- 2 chicken breasts sliced in half lengthwise
- 1 box spring mix
- 1-2 beets spiralized (i bought a container of pre-spiralized beets)
- limes for garnish
- 1/2 cup pc black label habanero aioli
- Carbohydrate 39.9576473905618 g
- Cholesterol 34.22 mg
- Fat 10.0237316686999 g
- Fiber 11.8043525387486 g
- Protein 22.36949593792 g
- Saturated Fat 1.60250516618234 g
- Serving Size 1 1 serving (313g)
- Sodium 86.9573265127067 mg
- Sugar 28.1532948518132 g
- Trans Fat 0.852211482450684 g
- Calories 324 calories
Preheat BBQ to med-high heat. Alternatively, preheat oven to 425 F. Slice chicken breasts in half lengthwise and toss with olive oil and seasoning. Cook for 4 minutes per side on grill, or 15 minutes in the oven. Remove and let cool before slicing. Meanwhile, mix dressing ingredients together and divide veggies, fruit and tortilla strips among 4 large pasta bowls. Top with chicken and dressing and serve!
