Mexican Chicken Avocado Salad

A Step by Step guide


( Yield: 4 servings )

2 boneless skinless chicken breasts

1 red bell pepper (diced)

1/3 red onion (diced)

1 jalapeño (diced)

1/8 cup cilantro (chopped fine)

1 avocado (diced)

¼ cup plain Greek yogurt (I buy the individual serving cups)

2 tbsp. ranch dressing

1 tbsp. lime juice

1 ½ tsp. garlic powder

1 tsp. pepper

½ tsp. chili powder

½ tsp. salt

Step by Step

1 Bring a pot of water to boil with about ½ tsp. of salt. Cook the chicken until done (about 20 mins if fresh. 40 if frozen).

2 While the chicken is cooking, cut up all the veggies and cilantro. Put it all in a bowl.

3 In another bowl, mix the yogurt, ranch, lime juice, spices, and avocado.

4 Once the chicken is done, dice into small squares or shred (your preference).

5 Mix everything together. Let it chill in the fridge for at least 4 hours so the flavors can blend.

6 Serve on bibb lettuce, bread, or even in a sandwich wrap.

Nutritional facts per serving

Calories 277; Fat 16.3g; Saturated Fat 4.1g; carb 9.8g; Fibre 4.7g; Sugars 3.4g; Protein 23.5g

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