High Protein Chicken Salad
Make this Mexican chicken salad recipe for a quick, flavorful lunch. A perfect way to use leftover chicken, fresh veggies, and a creamy lime dressing.
Equipment
- 1 mixing bowl
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 large ripe avocado or two small ones, mashed
- 1/2 cup cherry tomatoes halved (optional)
- 1/4 cup chopped fresh cilantro or parsley
- 3 tablespoons plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or chili powder
- 1/4 teaspoon cumin optional for warmth
- Salt and black pepper to taste
- Optional: diced cucumber or jalapeño for crunch or
- heat
Instructions
- In a large bowl, mix the chicken, avocado,
- tomatoes, and herbs.
- In a small bowl, stir together the Greek yogurt,
- lime juice, and all the seasonings.
- Add the yogurt mixture to the salad and gently
- fold everything together.
- Adjust seasoning to taste and serve however you
- like — over greens, in a wrap, or on toast.
Notes
Nutrition
Serving: 1gCalories: 172kcalCarbohydrates: 2gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 71mgSodium: 79mgPotassium: 298mgFiber: 0.2gSugar: 1gVitamin A: 162IUVitamin C: 6mgCalcium: 33mgIron: 1mg
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