By Elsie Arayes
Mexican Style Salad
7 steps
Prep:20minCook:10min
This salad is a meal on its own and it’s delicious! You can even cook a bigger batch of chicken and use it with any leftover vegetables later on to make some wraps😋
Updated at: Thu, 17 Aug 2023 05:34:26 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories434 kcal (22%)
Total Fat21.1 g (30%)
Carbs41.1 g (16%)
Sugars8.9 g (10%)
Protein26.4 g (53%)
Sodium780.4 mg (39%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Chop the iceberg
Knife
Cutting Board
iceberg lettuce1 Step 2
Dice the bell pepper and set them aside
bell pepper1 Step 3
Dice the tomatoes, the red onions, and the jalapeños, and chop the coriander. Mix them together.
red onion1 
pickled Jalapeños slices5 
corianderStep 4
Slice the avocado, the olives, and crush the nacho chips. Set them aside.
black olives5 
nacho chipsStep 5
Pat the chicken dry, add salt, then sear in pan with the oil. Once done remove them, add the fajita spices to them, mix and let them rest for a few minutes.
Pan
Bowl
Fajita spices
vegetable oil1 TbspStep 6
Prepare the dressing: mix the yogurt, the lemon juice, the paprika, some of the fajita spices, the garlic powder, and salt to taste.
WhiskBowlFajita spices
juice of lemon1 
paprika1 Tbsp
salt
garlic powderStep 7
Combine! Start with the lettuce, then the bell pepper, then he corn, then the tomato mix, then the avocado, then the olives, then the chicken, then the nacho chips, and finally the dressing on top.
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