Name: Mexican chicken salad with avocado
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into 1-inch pieces; 1 tsp extra virgin olive oil; 2 1/4 tsp taco seasoning; 1/3 cup canned black beans, drained and rinsed; 1/4 cup frozen corn, thawed; 3.5 oz romaine lettuce, chopped; 1/3 cup cherry tomatoes, halved; 1/4 cup avocado, mashed; 2 tbsp plain nonfat Greek yogurt; 2 tsp lime juice; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped; 1 1/2 tbsp water

Nutrition

Per serving

454 calories

Protein: 49g; 42% of calories
Carbs: 35g; 30% of calories
Fat: 14g; 28% of calories

Instructions

Prep 20 min · Cook 0 min

Toss the chicken pieces in a small bowl with the taco seasoning until evenly coated.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Done when is 165°F.
In a small bowl, whisk together the mashed avocado, Greek yogurt, lime juice, and salt. Gradually whisk in the water until the dressing is smooth and pourable.
In a large bowl, combine the romaine, black beans, corn, and cherry tomatoes. Add the cooked chicken and drizzle with the dressing. Toss everything to coat well and garnish with cilantro.

Nutrition

Ingredients

Instructions

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