Mexican Chicken Salad
This Mexican chicken salad is jam packed with fresh, vibrant flavors, big, creamy chunks of avocado and leftover chicken.
Prep Time: 30 minutes
Servings: 4
Ingredients
- 2 cups leftover diced or shredded chicken (2–3 pieces, depending on the size)
- 2 medium tomatoes, diced (about 1 1/2 cups)
- 2 ripe avocados, peeled, pitted, and diced (about 2 1/2 cups)
- 1 cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob
- 2 scallions, greens and whites, chopped or 2 tablespoons chopped red onion
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Salt and black pepper to taste
Directions
- Put all the ingredients in the bowl and mix gently.
- Add salt and pepper to taste.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 430 |
| Total Fat | 32.5 g |
| Saturated Fat | 6.3 g |
| Cholesterol | 54 mg |
| Sodium | 55 mg |
| Total Carbohydrates | 15.3 g |
| Dietary Fiber | 8.1 g |
| Total Sugars | 2.9 g |
| Added Sugars included | |
| Protein | 23.3 g |