Mexican chicken salad is a vibrant and flavorful dish that blends tender chicken breasts with refreshing citrus, creamy avocado, and a touch of spice. This recipe is perfect for a light lunch or a tasty side dish that brings the zest and richness of Mexican cuisine.
- Ensure chicken breasts are cooked thoroughly by checking for an internal temperature of 165°F (74°C).
- Marinate the chicken with ground cumin and olive oil for at least 15 minutes before cooking to enhance the flavor.
- Segment the oranges carefully to avoid bitter pith.
- Dice the red onion finely to distribute the flavor evenly without overpowering the dish.
- Use ripe avocados for a creamier texture and richer taste.
- Mix the lime juice and garlic cloves to create a zesty dressing that ties all the ingredients together.
This Mexican chicken salad is both delicious and nutritious, bringing together a mix of protein, healthy fats, and vibrant flavors. Whether served on its own or as a part of a larger meal, it’s sure to be a hit. Enjoy this refreshing dish that's quick to prepare and full of authentic taste.
Nutrition Facts | |
---|---|
Serving Size | 260 grams |
Energy | |
Calories 280kcal | 14% |
Protein | |
Protein 16g | 11% |
Carbohydrates | |
Carbohydrates 20g | 6% |
Fiber 9g | 24% |
Sugar 9g | 9% |
Fat | |
Fat 20g | 24% |
Saturated 2.97g | 10% |
Cholesterol 44mg | - |
Vitamins | |
Vitamin A 22ug | 2% |
Choline 70mg | 13% |
Vitamin B1 0.21mg | 17% |
Vitamin B2 0.28mg | 21% |
Vitamin B3 8mg | 48% |
Vitamin B6 0.82mg | 48% |
Vitamin B9 110ug | 28% |
Vitamin B12 0.12ug | 5% |
Vitamin C 50mg | 58% |
Vitamin E 2.60mg | 17% |
Vitamin K 22ug | 18% |
Minerals | |
Calcium, Ca 66mg | 5% |
Copper, Cu 0.27mg | 30% |
Iron, Fe 1.90mg | 17% |
Magnesium, Mg 60mg | 14% |
Phosphorus, P 200mg | 16% |
Potassium, K 880mg | 26% |
Selenium, Se 15ug | 26% |
Sodium, Na 36mg | 2% |
Zinc, Zn 1.21mg | 11% |
Water | |
Water 200g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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