Mexican Chicken Salad
Fresh, vibrant and creamy, this Mexican-inspired chicken salad is delicious and. no mayo in sight. This salad keeps well in the fridge, so is perfect for meal prep.
Servings 4
Calories 335kcal
Ingredients
Avocado lime dressing
- 1 avocado (approx 120g/4oz flesh)
- ¼ cup Greek yoghurt
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- zest of ½ a lime, finely grated
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp cracked black pepper
Chicken salad
- 400 g shredded chicken (14 oz)
- 120 g cherry tomatoes, small dice (4 oz)
- ½ red capsicum, small dice (bell pepper)
- ¼ red onion, small dice
- ¼ cup coriander leaves, finely chopped (cilantro)
- 1 tsp pickled jalapeños, finely chopped
Instructions
Avocado lime dressing
- Add all ingredients to a small blender or food processor. We used an immersion blender and a jug.
- Blend until the dressing is smooth and creamy.
Chicken salad
- Prepare all the salad ingredients and place in a bowl.
- Add the avocado lime dressing and stir well to combine.
- Store the chicken salad in an airtight container in the fridge for 4-5 days.
Notes
Tips & Suggestions
- We like to use a BBQ or rotisserie chicken from the supermarket (Costco ones are the BEST!) for the shredded chicken in this recipe, as it is very convenient.
- We like to use a microplane to easily grate the zest from the lime and it is best to do this prior to juicing it. A microplane is also excellent for finely mincing garlic.
- You can use full fat or reduced fat Greek yoghurt in this recipe, both would work. You can also use coconut yoghurt, it will alter the flavour slightly though.
- This Mexican chicken salad stores in the fridge in an airtight container for 4-5 days, so is perfect for a make ahead lunch or meal prep.
Nutrition
Calories: 335kcal | Carbohydrates: 8g | Protein: 28g | Fat: 21g | Fiber: 4g | Sugar: 3g | Net Carbs: 4g