Description
Mexican chicken salad is a vibrant and refreshing dish that elevates your mealtime experience. Bursting with flavor, this salad features tender shredded chicken, crisp bell peppers, and a zesty lime dressing, making it both satisfying and healthy.
Ingredients
Scale
- 2 cups cooked, shredded boneless chicken breasts
- 1 cup mixed bell peppers, chopped
- 1 small red onion, finely chopped
- Β½ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon cumin powder
- Salt and pepper to taste
Instructions
- 1. Cook the Chicken: Poach or grill chicken until fully cooked (internal temperature of 165Β°F/75Β°C). Let cool slightly before shredding.
- 2. Prepare the Vegetables: Chop bell peppers, red onion, and cilantro into bite-sized pieces.
- 3. Make the Dressing: In a bowl, whisk together lime juice, olive oil, cumin powder, salt, and pepper.
- 4. Combine Ingredients: In a large mixing bowl, mix shredded chicken with vegetables. Pour dressing over and stir gently to coat.
- 5. Chill (Optional): Refrigerate for about 30 minutes to meld flavors.
- 6. Serve: Transfer to plates or bowls and garnish with additional cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - Use leftover grilled or rotisserie chicken to save time.- For added spice, incorporate diced jalapeΓ±os or hot sauce.- Serve alongside tortilla chips or over quinoa for a heartier meal.