Mexican Chicken Avocado Salad
Mexican Chicken Avocado Salad - Crisp vegetables and succulent poultry provide for a healthy full meal
Healthy, because
Even smarter
Nutritional values
This salad supplies the muscles with plenty of protein and the vitamin B6, which is important for a healthy protein metabolism.
If you can't get yellow tomatoes, you can use red ones. And if you like it really spicy, you can use more of the chili powder.
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,598 mg | (40 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 large Limes (or 7-8 tablespoons lime juice)
- 1 tsp Guajillo chili powder
- 6 Tbsps olive oil
- 1 tsp dried oregano
- 4 Chicken breasts
- 7 ozs Corn
- 3 large, yellow or red Tomatoes
- 1 large Kohlrabi
- 1 Red onion
- ½ bunch cilantro
- salt
- peppers
- 2 ripe Avocados
- 11 ozs Yogurt (low-fat)
- 2 Tbsps roasted Pumpkin seed
Kitchen utensils
Preparation steps
Cut lime in half and squeeze (it should yield 7-8 tablespoons of juice). Mix 2 tablespoons of lime juice with the chili powder, 2 tablespoons oil, and oregano in a bowl.
Rinse chicken fillets, pat dry and place in a freezer bag. Add the lime-oil mixture, seal the bag and leave for 2 hours in the refrigerator (marinade).
Meanwhile, drain the corn well.
Rinse the tomatoes and cut into quarters, remove cores and seeds and cut into 1/2-inch cubes.
Peel and cut kohlrabi into about 1/4-inch cubes. Peel the onion and chop finely. Rinse cilantro, shake dry, pluck leaves, and chop.
Mix corn, tomatoes, kohlrabi, onion and cilantro in a bowl. Combine 2 tablespoons oil, 2 tablespoons lime juice and salt and pepper to taste in another bowl and mix well.
Heat the remaining oil in a pan. Take chicken fillets from marinade and brown on each side over high heat for 2-3 minutes. Reduce heat and continue to cook for about 8 minutes.
Place chicken fillets on a plate and let cool slightly. Then cut into 1/2-inch cubes or thin slices.
Halve, stone and peel avocados. Put the flesh of 1 avocado in a small bowl. Mix yogurt, 2 tablespoons lime juice, salt and pepper and puree with an immersion blender.
Rest of cut avocado flesh into 1/2-inch cubes and sprinkle with remaining lime juice. Add salt and pepper.
Pipe avocado cream with a piping bag onto plates. Top with the chicken, avocado cubes and corn salad. Sprinkle with pumpkin seeds and serve immediately.
