Mexican chicken salad
4
Points®
Total Time
2 hr
Prep
2 hr
Cook
0 min
Serves
4
Difficulty
Easy
When you’ve got a craving for Mexican, this zesty chicken salad with a simple homemade dressing is an ideal option for lunch or dinner. Toasted tortilla strips are a tasty garnish. To make them, spray both sides of a 10-inch flour tortilla with nonstick cooking spray; cut the tortilla into small, thin strips; and spread them in a single layer on a baking sheet. Bake in a 400°F oven until golden, 6 to 7 minutes. Sprinkle the cooled strips over the salads. To poach the chicken, bring 1 cup chicken broth to a simmer in a medium saucepan over medium heat. Add the chicken breasts, cover, and simmer until cooked through, about 5 minutes per side. Or, use chopped rotisserie chicken to speed prep.
Ingredients
Fresh lime juice
1 Tbsp
Olive oil
4 tsp
Garlic
2 clove(s), peeled
Chili powder
¾ tsp
Uncooked skinless boneless chicken breast
¾ pound(s), poached and cut into 1-inch chunks
Tomato
1 medium, seeded and cut into 1/2 inch cubes
Avocado
1 item(s), peeled, pitted and sliced
Scallions
2 medium, minced (white and light-green parts only)
Cilantro
2 Tbsp, minced, fresh
Romaine lettuce
2 cup(s), shredded, shredded
