Mexican Chicken Salad (Keto?)

This vibrant Mexican Chicken Salad combines tender seasoned chicken with fresh vegetables and a tangy lime vinaigrette for a perfect balance of flavors and textures.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken: In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Pat chicken breasts dry and rub the spice mixture all over both sides.

Step 2

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.

Step 3

Prepare the vinaigrette: In a jar or small bowl, whisk together lime juice, olive oil, honey, minced garlic, Dijon mustard, salt, and pepper until well combined.

Step 4

Prepare the vegetables: If using fresh corn, cook kernels in boiling water for 3-4 minutes until tender. Drain and cool. Dice tomatoes, slice avocados, and thinly slice red onion.

Step 5

Assemble the salad: In a large salad bowl, combine mixed greens, black beans, corn, diced tomatoes, and sliced red onion. Add the sliced chicken on top.

Step 6

Dress and serve: Drizzle the lime vinaigrette over the salad and toss gently to combine. Top with sliced avocados, fresh cilantro, and crumbled cheese. Serve immediately for best freshness.

Step 7

Keep chicken separate to weigh out into portions

Step 8

For extra flavor, grill the chicken instead of pan-frying

Step 9

Add jalapeños for extra heat

Step 10

This salad can be made ahead – just add avocado and dressing right before serving