Mexican Garden Chicken Salad
User Reviews
4.5
4 reviews
Excellent
Mexican Garden Chicken Salad
Report
This garden mexican chicken salad paired with a cilantro citrus vinaigrette, is a fiesta in a bowl!
Share:
Ingredients
Chicken
- 2 chicken breast cubed (1 lb, boneless skinless
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin ground
- 1/4 teaspoon oregano dried
- 1/8 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
- 3 tablespoons olive oil
Cilantro Citrus Vinaigrette
- 2 tablespoons lemon juice 1/2 lemon, fresh squeezed
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/3 cup cilantro freshly chopped
- 1 teaspoon honey
- 2 tablespoons water
- 1/2 teaspoon cumin ground
- 1/4 teaspoon kosher salt
- black pepper fresh ground, to taste
Salad Ingredients
- 5 ounces mixed greens (or lettuce of choice, rinsed and dried)
- 2 avocado peeled & diced (1/2 cup
- 1 cup cherry tomatoes diced
- 1/4 cup cilantro chopped, fresh
- 1/4 cup cotija cheese (crumbled)
- 1 cup corn
- 1 tablespoon butter
Instructions
- In a bowl, add cubed chicken, olive oil, all spices, and mix until chicken is evenly coated. In a cast iron skillet, over medium high heat, cook chicken until it reaches an internal temperature of 165 degrees F. Remove and set aside. In same skillet, lower heat to medium, and add 1 tbsp of butter. Once melted add in the corn and sauté until the kernels are charred, about 5 minutes. Remove from heat and set aside.
- Vinaigrette: Using an immersion blender or regular blender, add all the ingredients for the vinaigrette and blend until smooth. You can also hand whisk until all ingredients have been combined. Taste and adjust seasoning if necessary. Store in refrigerator.
- In a large bowl, assemble all the ingredients together. If not eating right away, wait to dress the salad with the vinaigrette or else the greens will wilt.
Notes
- Refrigerate dressing for up to one week due to the fresh cilantro in the vinaigrette
- You can also grill the chicken and the corn in this recipe. If grilling the chicken, you can leave the chicken breast whole, then proceed to dice after fully cooked. Same with corn, grill whole then cut the kernels off.
Nutrition Information
Show Details
Calories
552kcal
(28%)
Carbohydrates
23g
(8%)
Protein
18g
(36%)
Fat
46g
(71%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
29g
(145%)
Trans Fat
0.1g
(5%)
Cholesterol
52mg
(17%)
Sodium
521mg
(22%)
Potassium
984mg
(21%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1382IU
(28%)
Vitamin C
34mg
(38%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 46g | 71% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 521mg | 22% |
| Potassium | 984mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1382IU | 28% |
| Vitamin C | 34mg | 38% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
Other Recipes
You'll Also Love
