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Mexican Chicken Salad

Low Carb Recipe

If you like spicy food, sprinkle cayenne papper on the chicken strips of this Mexican Chicken Salad before baking. The highly seasoned lime vinaigrette dressing is also terrific over grilled fish.

Mexican Chicken Salad


1 boneless chicken breast (about 12 oz)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 low carb tortilla
1-1/2 teaspoons olive oil
1/2 red bell pepper coarsely chopped
1/2 cup canned black beans drained, rinsed
1/2 small red onion, finely chopped
8 cups mixed greens (about 5 oz)
1/3 cup chopped fresh cilantro
1 avocado
2 tablespoons fresh lime juice
1 small tomato, coarsely chopped

Dressing Ingredients:
1/3 cup olive oil
2 tablespoon fresh lime juice
1 teaspoon grated lime peel
1 garlic clove pressed
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt

Recipe Directions

For Salad: Prepare a medium grill or preheat broiler. Brush grill with oil.

Season chicken breast with salt and pepper. Grill 15 minutes, or until cooked through, turning once halfway through cooking time. (Chicken may be made up to 1 day ahead. Cool before wrapping and refrigerating.) Let chicken cool to room temperature, then thinly slice on the diagonal.

Heat oven to 400 degrees. Brush tortilla with olive oil and cut into thirds. Stack thirds and slice into 1/3-inch strips. Spread out on a baking sheet and bake 10 minutes, until golden. Set aside to cool.

In a large bowl toss red pepper, black beans, onion, greens, cilantro and cooled tortilla strips until evenly mixed.

For Dressing: Whisk olive oil, lime juice, grated lime peel, garlic, chili powder, cumin and salt.

To assemble salad: Toss greens mixture with dressing until evenly coated. Cut avocado into thin slices and toss with lime juice. For each portion, place one-quarter of the greens mixture on each of four plates. Top with one-quarter of the chicken slices, one-quarter of the chopped tomato and one-quarter of the avocado slices. If desired, serve with lime wedges.

Nutrition Information

Nutrition information per serving (excluding unknown items):
This recipe yields 4 servings
227 Calories; 20g Fat (78.0% calories from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; >375mg Sodium

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat