Mexican Chicken and Vegetable Salad

Mexican Chicken and Vegetable SaladRecipe

Photo: Travis Rathbone

Serves: 4


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3 cups shredded skinless, boneless cooked store-bought rotisserie chicken
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon chili powder
1/4 teaspoon salt
3 cups packed torn radicchio (about 4 oz.)
1 cup chopped jicama (about 5 oz.)
2 avocados, halved, pitted and cubed
1/4 cup cilantro leaves
1/4 cup sliced almonds, toasted
2 scallions, sliced on a bias


Prep: 25 Minutes

1. In a large serving bowl, toss chicken with 1 Tbsp. oil, 2 Tbsp. lime juice, chili powder and salt.

2. Add remaining ingredients and remaining 1 Tbsp. each oil and lime juice; gently toss to combine until well coated. Serve immediately.

Created date

February 2015

Nutritional Information

Calories 453
Fat 29 g
Satfat 4 g
Protein 37 g
Carbohydrate 17 g
Fiber 10 g
Cholesterol 99 mg
Iron 2 mg
Sodium 575 mg
Calcium 66 mg