This healthy Mexican avocado salad recipe brings together chicken, avocado and Mexican spices for a delicious entree that makes a great lunch or supper!
Mexican Avocado Salad
Lime Dressing /Marinade:
2 tbsp lime juice
1 tbsp honey
¼ cup olive oil
1 tsp minced garlic (1 clove)
½ tsp salt
½ tsp black pepper
Chicken:
14 oz boneless skinless chicken breast
½ tsp chipotle powder
½ tsp oregano
¼ tsp cumin
½ tbsp olive oil
Salsa:
1 avocado, diced
1 cup cherry tomatoes, halved
¾ cup frozen corn, thawed
½ red onion, finely chopped
Salad:
2 tbsp dried cilantro
5 cups romaine lettuce, cut into bite-sized pieces
Place lime dressing ingredients in a small jar and shake to mix.
Put 2 tbsp dressing in a sealable sandwich bag. Add chipotle, oregano, cumin, salt and pepper. Shake bag to mix and add chicken. Marinade overnight.
Heat 1 tbsp oil in a skillet over medium-low heat. Cook chicken until it reaches an internal temperature of 160͒, about 4 minutes on each side. Let rest for 5 minutes and slice.
Add 1 tbsp cilantro to dressing and shake to mix.
Place corn, avocado, tomato and onion in a bowl. Add remaining cilantro, half of remaining dressing and toss to coat.
Place lettuce in a bowl and toss with remaining dressing. Top with salsa and sliced chicken.
3 servings, 487 calories per serving
Hack: If you plan to eat this over several days, do not assemble salad until ready to eat. Put serving-size portions of salsa in sealable sandwich bags and squeeze out as much air as possible before sealing. Put the bags in a covered container. The absence of air and light will keep the avocado from browning.
Hack: To keep lettuce romaine lettuce fresh longer, separate leaves and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Sounds like such a delicious recipe!
I’ll definitely have to try that out for my next meal! 😀
Cheers,
Beatriz
Thank you for taking the time to read it and let me know how you like it!
This recipe looks delicious! I will be trying this tonight. I love the hacks, especially the shop the salad bar hack. I hate wasting food, so I think this will work wonderfully. Thanks for sharing!
Thank you for you comments and encouragement! I always happy to hear that my hints are helpful. Please check back in and let me know what you thought of the salad.
Im always looking for a new salad recipe! Especially with all that is going on right now. I am in the house way more, and honestly I have been eating a lot of the wrong foods for my body. This looks like a good way to get back on the right track.
It’s far too easy to get off track in these bizarre times. I love salads but I especially love entree salads and this one is one of my favorites. Let me know how you like it!
Great article, Cynthia! My mouth began to salivate just reading the ingredients. Haha I love salad, I love Mexican food (I had enchiladas for dinner last night), so the idea of putting them together is absolutely delightful! One of my male cousins thinks he’s the king of salad making, so I’m going to put that theory to the test with this dish. Haha Great read! God bless you!
Am I about to be caught in the cross hairs of a salad war? 😉 Good luck and let me know who wins!!
What a great article I’ve bookmarked this for a future reference to look back at. Thanks for sharing this information.
Thank you for your comments, Jason!