Recipes

Mexican Chicken Salad Recipe

Atkins Mexican Chicken Salad
9.4g
Net Carbs
Prep Time: 25 Minutes
Style:Mexican
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
21.3g

Protein

27.5g

Fat

7.6g

Fiber

386.7cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 fl oz Fresh Lime Juice
  • 1 tsp Lemon Peel
  • 1 tsp Garlic
  • 0 1/2 tsp Chili Powder
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 0 1/4 tsp Cumin
  • 0 1/3 cup Extra Virgin Olive Oil
  • 10 ounces Chicken Breast (cooked), no skin, roasted
  • 1 tortilla Low Carb Tortillas
  • 3 cup Spring Mix Salad
  • 0 3/4 cup, chopped Red Sweet Pepper
  • 0 1/2 cup Black Beans (Mature Seeds, with Salt, Cooked, Boiled)
  • 0 1/3 cup, chopped Red Onions
  • 0 1/3 cup Cilantro (Coriander)
  • 1 fruit without skin and seeds California Avocados
  • 0 1/3 cup, chopped or sliced Red Tomatoes

DIRECTIONS

  1. In a medium bowl, combine juice, zest, minced garlic, chili powder, salt, pepper and cumin. Slowly whisk in oil until dressing comes together and thickens slightly. Set aside. 
  2. For Salad: Prepare a medium grill or preheat broiler. Season chicken breast with salt and pepper and grill 10 to 15 minutes, or until cooked through, turning once halfway through cooking time. Let chicken cool to room temperature, then thinly slice on the diagonal. (Chicken may be made up to 1 day ahead. Cool before wrapping and refrigerating.) 
  3. Preheat oven to 400°F. Brush tortilla with oil and cut into 1/3-inch strips. Place on a baking sheet and bake 10 minutes, until golden. Set aside to cool. 
  4. In a large bowl toss greens with red pepper, beans, onion, chopped cilantro leaves, and cooled tortilla strips until evenly mixed. 
  5. To assemble salad: Toss greens mixture with dressing until evenly coated. Cut avocado into thin slices and toss with lime juice. 
  6. For each portion, place one-quarter of the greens mixture on each of four plates. Top with one-quarter of the chicken slices, one-quarter of the chopped tomato and one-quarter of the avocado slices. If desired, serve with lime wedges for garnish.  Repeat for 3 other plates.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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