Mexican Chicken Salad

Name: Mexican Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 200 g chicken breast; 1 heaping teaspoon smoked paprika seasoning (or 1/2 teaspoon sweet or smoked paprika + 1/4 teaspoon cumin + 1/4 teaspoon chili flakes + 1/4 teaspoon freshly ground black pepper + salt); 1/2 romaine lettuce (or other green lettuce); 200 g cherry tomatoes; 1 jalapeno pepper (red works too); 1/2 avocado; 1 smaller red onion; 1/2 bunch parsley; 100 g cooked red kidney beans (can be canned); 100 g corn (canned); 20 g pumpkin seeds; 20 tortilla chips (with salt); 1/2 tablespoon olive oil; dressing; 1/2 avocado; 100 ml buttermilk (2%); juice from 1 lime (2 tablespoons); zest from 1/2 lime; 1 tablespoon olive oil; 4-6 tablespoons cold water; 1/2 teaspoon ground cumin; salt

February 17, 2023

Chicken Mexican Salads

A true fiesta in a bowl.

Ingredients

200 g chicken breast
1 heaping teaspoon smoked paprika seasoning (or 1/2 teaspoon sweet or smoked paprika + 1/4 teaspoon cumin + 1/4 teaspoon chili flakes + 1/4 teaspoon freshly ground black pepper + salt)
1/2 Romaine lettuce (or other green lettuce)
200 g cherry tomatoes
1 jalapeno pepper (red works too)
1/2 avocado
1 smaller red onion
1/2 bunch parsley
100 g cooked red kidney beans (can be canned)
100 g corn (canned)
20 g pumpkin seeds
20 tortilla chips (with salt)
1/2 tablespoon olive oil

Dressing

1/2 avocado
100 ml buttermilk (2%)
juice from 1 lime (2 tablespoons)
zest from 1/2 lime
1 tablespoon olive oil
4-6 tablespoons cold water
1/2 teaspoon ground cumin
salt

Servings: 2
Calories: 633 cal / serving (if using all the dressing); or 500 cal / serving (if using half the dressing)

How to prepare mexican chicken salad

Cut the chicken breast into cubes and massage with the oil and smoked seasoning until evenly coated. Then either quickly sauté (3 minutes on high heat) in a non-stick pan, or bake for 5-7 minutes in the oven at 200C (400F). Transfer the chicken to a bowl and let it cool.
If the pumpkin seeds are not toasted, toast them in the oven at 170C (340F) for 10 minutes.
For the dressing, blend all ingredients in a food processor until you have a fine cream that flows easily off the spoon.
Meanwhile, cut the lettuce into suitable pieces in a wide bowl. Add the tomatoes cut in half. Then add the pepper, avocado, and red onion in cubes. Add the finely chopped parsley. Add the drained beans and corn.
Sprinkle the pumpkin seeds and break the tortilla into not-too-small pieces.
Pour 4-5 tablespoons of dressing and mix the salad until it becomes creamy. Taste for salt and see if you want more dressing.
Serve immediately with the remaining dressing alongside, for those who want more.

Mexican Chicken Salad

Ingredients

How to prepare mexican chicken salad

Related Recipes