MEXICAN CHICKEN SALAD

Name: MEXICAN CHICKEN SALAD
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: 16 oz chicken breast; 250 grams potato; 2 medium carrots; 8.5 oz canned corn, drained; Pickled jalapeños to taste; 2 cups shredded lettuce; 3/4 cup Nonfat Greek Yogurt; 3 tbsp light mayo; 1/3 cup vinegar from jalapeños; Jalapeno mustard (or regular mustard to taste); Salt; Pepper; 3 garlic cloves; 1/4 white onion; 2 bay leaves; Low calorie tortillas; Avocado oil spray

9 steps

Prep:5minCook:35min

MEXICAN MEALS FOR WEIGHT LOSS: TOSTADAS DE ENSALADA DE POLLO 🍗 This classic Mexican salad is perfect for the upcoming summer season and also comes together with basic ingredients. You can serve it with tostadas, crackers, or lettuce boats if you’d like to keep it low carb! Note: the original version contains peas but since I don’t like them, I omit them.

Updated at: Fri, 26 Apr 2024 05:35:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories346.6 kcal (17%)

Total Fat13.7 g (20%)

Carbs30.7 g (12%)

Sugars6.3 g (7%)

Protein24.8 g (50%)

Sodium691.1 mg (35%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

16 ozchicken breast

250 gramspotato

2carrots

medium

8.5 ozcanned corn

drained

Pickled jalapeños

to taste

2 cupsshredded lettuce

¾ cupnonfat greek yogurt

3 Tbsplight mayo

⅓ cupvinegar

from jalapeños

Jalapeno mustard

or regular mustard to taste

0.25white onion

Low calorie tortillas

avocado oil spray

Instructions

Step 1

1. Boil water with the garlic cloves, 1/4 onion, salt to taste, and bay leaves. Once it boiling, add the chicken and cook for 25-35 minutes depending on size.

Step 2

2. While the chicken boils, drain the corn and chop the vegetables.

Step 3

3. Remove the chicken and let it cool down. Discard the remaining ingredients.

Step 4

4. Add the potatoes and carrots into the water. Boil for 12-13 minutes or until fork tender.

Step 5

5. To a bowl, combine the Greek yogurt, light mayo, vinegar from the jalapeños, and mustard.

Step 6

6. Shred the chicken.

Step 7

7. Add all of the vegetables, shredded chicken, and yogurt sauce to a bowl and mix well. Add salt and pepper if needed. Store in the fridge for at least 30 minutes.

Step 8

8. AIR FRYER TOSTADAS: Add oil spray to the tortillas and cook at 360* F for 6 minutes, flipping halfway.

Step 9

9. One serving: ~1.5 cup of chicken salad on 4 tostadas.