Mexican Chicken and Vegetable Salad

1 Review
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Photo: Travis Rathbone
Prep Time
25 Mins
Yield
Serves: 4
By Lori Powell
March 2015
RECIPE BY Health

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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Ratings & Reviews

Greyorra's Review

Greyorra
March 03, 2015
I had to add some additional spices to compensate for the use of Chili powder. Mexican cooking has far more depth than was is offered here.
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