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Mexican Chicken and Vegetable Salad

Photo: Travis Rathbone

Prep time 25 mins
Yield

Serves: 4

Ingredients

  • 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

Nutrition 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

How to Make It

  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.