Mexican Chicken Salad
I used Allegro marinade for the chicken, but you can use any marinade that you want.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
advance
grill
marinade
chicken
mexican
dinner
spring
tangy
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- lettuce leaves
- 2 tablespoons cilantro chopped
- 1 cup frozen corn thawed
- 1 avocado peeled and sliced
- 1 pound chicken breasts marinated and grilled
- 2 tomatoes coarsely chopped
- 1 medium zucchini thinly chopped
- 1/3 cup green onions sliced
- 1/2 cup pace salsa
- 1/2 t. garlic salt
- 1/2 tsp. cumin
- Carbohydrate 19.788609168246 g
- Cholesterol 64.96 mg
- Fat 13.9044314583333 g
- Fiber 7.10647902406373 g
- Protein 29.7551762500695 g
- Saturated Fat 1.86218646413542 g
- Serving Size 1 1 Serving (396g)
- Sodium 366.311083333516 mg
- Sugar 12.6821301441822 g
- Trans Fat 1.00122185969375 g
- Calories 312 calories
Slice chicken. Combine wih vegetables (not lettuce leaves). Combine dressing ingredients of salsa, oil, cilantro, lemon juice, garlic salt and cumin. MIx well. Pour over salad an toss well. Chill, stirring occasionally. Cut lettuce into pieces - Serve chicken mixture on lettuce lined platter with additional salsa.
