Mexican Chicken Salad
Mexican Chicken Salad
Ingredients
- 600 g poached chicken breast, shredded (from 1 kg raw chicken)
For the Dressing
- 80 g light mayonnaise
- 100 g low fat Greek yogurt
- 40 g chipotle peppers in adobo sauce
- 2 lime juice, from 2-3 limes
- 1 teaspoon smoked paprika
- 1 teaspoon sweetener
- 1 pinch cumin
- to taste salt
- to taste pepper
For the Mix-Ins
- 1 can corn, drained
- 1 can black beans, drained
- 1 cucumber, diced
- 1 small red onion, finely diced
- 2 Roma tomatoes, deseeded & diced
- as needed pickled jalapeños, diced
- as needed fresh coriander, diced
Instructions
- 1
In a medium bowl, combine all the dressing ingredients: light mayonnaise, low fat Greek yogurt, chipotle peppers in adobo sauce, lime juice, smoked paprika, sweetener, cumin, salt, and pepper. Whisk until well combined and smooth. Taste and adjust seasonings as needed.
⏱️ 5 min
- 2
Prepare the mix-in vegetables: drain the canned corn and black beans. Dice the cucumber, finely dice the small red onion, deseed and dice the Roma tomatoes, and dice the pickled jalapeños. Roughly chop the fresh coriander.
⏱️ 10 min
- 3
In a large mixing bowl, combine the shredded poached chicken breast, drained corn, drained black beans, diced cucumber, finely diced red onion, diced Roma tomatoes, diced pickled jalapeños, and diced fresh coriander.
⏱️ 5 min
- 4
Pour the prepared dressing over the chicken and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 5 min
- 5
Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is excellent served in lettuce cups, with tortilla chips, or as a filling for wraps.
Kitchen Tools
Nutrition Facts (per serving)
Mexican Chicken Salad
- 600 g poached chicken breast, shredded (from 1 kg raw chicken)
For the Dressing
- 80 g light mayonnaise
- 100 g low fat Greek yogurt
- 40 g chipotle peppers in adobo sauce
- 2 lime juice, from 2-3 limes
- 1 teaspoon smoked paprika
- 1 teaspoon sweetener
- 1 pinch cumin
- to taste salt
- to taste pepper
For the Mix-Ins
- 1 can corn, drained
- 1 can black beans, drained
- 1 cucumber, diced
- 1 small red onion, finely diced
- 2 Roma tomatoes, deseeded & diced
- as needed pickled jalapeños, diced
- as needed fresh coriander, diced
Instructions
- 1
In a medium bowl, combine all the dressing ingredients: light mayonnaise, low fat Greek yogurt, chipotle peppers in adobo sauce, lime juice, smoked paprika, sweetener, cumin, salt, and pepper. Whisk until well combined and smooth. Taste and adjust seasonings as needed.
⏱️ 5 min - 2
Prepare the mix-in vegetables: drain the canned corn and black beans. Dice the cucumber, finely dice the small red onion, deseed and dice the Roma tomatoes, and dice the pickled jalapeños. Roughly chop the fresh coriander.
⏱️ 10 min - 3
In a large mixing bowl, combine the shredded poached chicken breast, drained corn, drained black beans, diced cucumber, finely diced red onion, diced Roma tomatoes, diced pickled jalapeños, and diced fresh coriander.
⏱️ 5 min - 4
Pour the prepared dressing over the chicken and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 5 min - 5
Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is excellent served in lettuce cups, with tortilla chips, or as a filling for wraps.