This easy Tex-Mex chopped salad is so healthy, filling and fresh! Ingredients For the salad: 2 cups chopped or shredded cooked chicken (about 2 breasts and a little over 8 ounces) 1 red bell pepper, diced 1 can black beans, drained & rinsed 1 can sliced black olives, drained 1 can sweet yellow corn, drained (or 1 cup frozen corn, thawed) 2 small to medium tomatoes, diced 1 heart of romaine lettuce, chopped well ¼ cup fresh cilantro, chopped 2 small ripe avocados or 1 large Haas avocado, diced For the dressing: ⅔ cup (or about 5.3 oz.) nonfat plain Greek yogurt (I like Chobani Greek yogurt) ⅓ cup Just Mayo or avocado oil mayo (or use additional Greek yogurt) 1 tsp garlic powder ½ tsp cumin ½ tsp garlic salt 1 tbsp taco seasoning (store-bought or homemade) Instructions In a large bowl, combine all salad ingredients together. In a small bowl stir all dressing ingredients together. Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed. Serve on bread, in a wrap, over greens or dip style with tortilla chips. Enjoy! Nutrition Information Serving size: 1 cup Calories: 193 Fat: 10g Saturated fat: .6g Carbohydrates: 15.6g Sugar: 3.1g Sodium: 395mg Fiber: 3.6g Protein: 11.3g Cholesterol: 20.3mg 3.4.3177
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red onion, finely chopped. This MexicanChicken Avocado Salad has all the essentials of a truly great salad – it’s jam packed with fresh, vibrant flavours, big, creamy chunks of avocado and irresistible Mexican grilled chicken
In skillet, cover chicken with water. Add chicken, carrot and green onions. simmer, turning once, until chicken is no longer pink inside, about 15 minutes. Place heaping 1 tsp (5 mL) chickensalad in each croustade
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This salsa or salad or whatever this is is super simple to throw together. no cook appetizer entree salad dairy free egg-free gluten-free healthy high protein lower-sodium no-sugar-added nut-free soy-free veggie-fulPrint this recipe