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EatSmarter exclusive recipe

Mexican Chicken Salad

with Avocado Cream

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Mexican Chicken Salad
579
calories
Calories

Mexican Chicken Salad - Crisp vegetables and succulent poultry provide for a healthy full meal

0
Print
easy
Difficulty
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Nutritions
1 serving contains
Fat31 g
Saturated Fat Acids5 g
Protein51 g
Roughage5.5 g
Sugar added0 g
Calorie579
Carbohydrates/g16
Bread exchange unit1.5
Cholesterol/mg120
Uric acid/mg392
Vitamin A/mg0.2
Vitamin D/μg0
Vitamin E/mg3.8
Vitamin B₁/mg0.3
Vitamin B₂/mg0.5
Niacin/mg31.2
Vitamin B₆/mg1.5
Folate/μg99
Pantothenic acid/mg3.1
Biotin/μg19.4
Vitamin B₁₂/μg1.1
Vitamin C/mg70
Potassium/mg1,598
Calcium/mg199
Magnesium/mg158
Iron/mg3.5
Iodine/μg13
Zinc/mg3
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
2
large Limes (or 7-8 tablespoons lime juice)
1 teaspoon
6 tablespoons
1 teaspoon
dried Oregano
4
Chicken breasts (about 180 grams)
7 ounces
Corn (canned, packaged weight)
3
large, yellow Tomatoes (about 150 grams)
1
large Kohlrabi (250 grams)
1
½ bunch
2
11 ounces
2 tablespoons
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Product recommendation

Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Immersion blender, 1 Piping bag, 1 Freezer bag

Preparation steps

Step 1/11
Mexican Chicken Salad preparation step 1

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.

Step 2/11
Mexican Chicken Salad preparation step 2

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).

Step 3/11
Mexican Chicken Salad preparation step 3

Meanwhile, drain the corn well.

Step 4/11
Mexican Chicken Salad preparation step 4

Rinse the tomatoes and cut into quarters, remove cores and seeds and cut into 1 cm (approximately 1/2-inch) cubes.

Step 5/11
Mexican Chicken Salad preparation step 5

Peel and cut kohlrabi into about 5 mm (approximately 1/4-inch) cubes. Peel the onion and chop finely. Rinse cilantro, shake dry, pluck leaves and chop.

Step 6/11
Mexican Chicken Salad preparation step 6

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.

Step 7/11
Mexican Chicken Salad preparation step 7

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.

Step 8/11
Mexican Chicken Salad preparation step 8

Place chicken fillets on a plate and let cool slightly. Then cut into 1 cm (approximately 1/2-inch) cubes or thin slices.

Step 9/11
Mexican Chicken Salad preparation step 9

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.

Step 10/11
Mexican Chicken Salad preparation step 10

Rest of cut avocado flesh into 1 cm (approximately 1/2-inch)​ cubes and sprinkle with remaining lime juice. Add salt and pepper.

Step 11/11
Mexican Chicken Salad preparation step 11

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.

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