Mexican Chopped Chicken Salad
This easy Tex-Mex chopped salad is so healthy, filling and fresh!
Ingredients
For the salad:
- 2 cups chopped or shredded cooked chicken about 2 breasts and a little over 8 ounces
- 1 red bell pepper diced
- 1 can black beans drained & rinsed
- 1 can sliced black olives drained
- 1 can sweet yellow corn drained (or 1 cup frozen corn, thawed)
- 2 small to medium tomatoes diced
- 1 heart of romaine lettuce chopped well
- ¼ cup fresh cilantro chopped
- 2 small ripe avocados or 1 large Haas avocado diced
For the dressing:
- ⅔ cup nonfat plain Greek yogurt (I like Chobani Greek yogurt) or about 5.3 oz.
- ⅓ cup Just Mayo or avocado oil mayo or use additional Greek yogurt
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp garlic salt
- 1 tablespoon taco seasoning store-bought or homemade
Instructions
- In a large bowl, combine all salad ingredients together.
- In a small bowl stir all dressing ingredients together.
- Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.
- Serve on bread, in a wrap, over greens or dip style with tortilla chips. Enjoy!
Notes
Serve this in a tortilla, lettuce leaf, or on chips or crackers for dipping.
Nutrition
Calories: 193kcal | Carbohydrates: 15.6g | Protein: 11.3g | Fat: 10g | Saturated Fat: 0.6g | Cholesterol: 20.3mg | Sodium: 395mg | Fiber: 3.6g | Sugar: 3.1g