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Mexican inspired healthy grilled chicken salad


Mexican inspired healthy grilled chicken salad
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Looking for something to do with your leftover grilled chicken?

I am always looking for ways to use chicken as I eat a lot of it. I came up with this chicken salad recipe after having grilled a few too many chicken breasts during a get together. Using grilled chicken gives this recipe an extra depth of flavor and that familiar summertime fun grilled charred taste.

Chicken salad is usually loaded with mayonnaise but this version has none. I substitute yogurt and avocado for the mayo. Combined, these give you the creaminess you crave in a chicken salad but using only healthy fats. This salad also includes lots of protein, fiber and vitamins.

This salad can be served on whole wheat toast or on a bed of lettuce. I also like to top it with pickled jalapeño

Mexican Grilled Chicken Salad

  • 1-1/2 Lbs Chicken breast
  • 1 Can Black beans (low sodium)
  • 1 Cup Frozen or fresh corn
  • 1/2 Medium Red onion
  • 1 Red bell pepper (roasted)
  • 1/4 Cup Cilantro
  • 1/2 Cup Plain Greek yogurt
  • 1 Ripe avocado
  • 1/2 Tbsp Cumin
  • 1/2 Tbsp Smoked paprika
  • 1 Lime
  • 1 Tbsp Hot sauce
  1. Grill chicken and let cool. Chop chicken into cubes and set aside. 

  2. Cut avocado in half, remove seed and peel. Add to bowl and mash with fork

  3. Juice lime and add to mashed avocado.

  4. Chop onion, roasted pepper, and cilantro

  5. Combine all ingredients in bowl and add salt and pepper to taste. Cover and chill

  6. Serve over a bed of arugula or this makes a great sandwich. Some suggested garnishes are chopped green onion, pickled jalapeños or hot sauce! Enjoy! 

 

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