Mexican Chicken Salad

by lisa | 10 April 2013 10:04

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Mexican food is probably one of my favorites. The way I used to eat Mexican was pretty unhealthy. My favorites were tortilla chips, cheese enchiladas, nachos and guacamole. The more melted cheese, sour cream and guacamole smothered the food was, the better. I’m happy I can still get a really good Mexican flavor in a more healthy way.

This recipe is quick and easy. You can adapt it any way you like. Use the meat and salad greens that you like best. We make this with steak all the time. Sometimes we put the filling in lettuce boats rather than on top of salad.

Recipe Ingredients

The Chicken Part

• 400g chicken
• juice of half a lime
• 2 cloves of garlic, crushed
• 1 Tablespoon chili powder
• 2 medium onions, chopped
• 1 bell pepper, cut into strips
• 6 fresh pepperoncini, left whole
• 2 Tablespoons coconut oil
• salt to taste

Cut chicken into 1 inch cubes or strips. Sprinkle with chili powder, mix in lime juice and garlic and let marinate for 30 minutes.

Meanwhile, chop onion and peppers. Then saute onions, peppers and pepperoncini in one tablespoon coconut oil.

Set aside. Then add another tbsp oil and chicken to the pan and saute until just done, return veggies to pan and continue cooking for a couple of minutes until veggies are hot again.

The Chunky Guacamole Part

• 1 1/2 avocado, cubed
• juice of half a lime
• 1 clove garlic, crushed
• 1 1/2 tomatoes, chopped
• 2 Tablespoons chopped fresh corriander
• 3 Tablespoons olive oil
• salt to taste

Combine everything together and refrigerate.

The Dressing for the Salad Greens

• juice of half a lime
• 1 clove of garlic, crushed
• 1 teaspoon chopped fresh cilantro
• 3 Tablespoons olive oil
• salt and pepper to taste

Mix everything together and spoon over your salad greens. Then add the chicken over the salad greens. Top with the chunky guacamole.

 

Source URL: https://swisspaleo.ch/mexican-chicken-salad/

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