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Mexican Chicken Salad

with Avocado Cream

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Mexican Chicken Salad

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

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
579
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie579 kcal(28 %)
Protein51 g(52 %)
Fat31 g(27 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin31.2 mg(260 %)
Vitamin B₆1.5 mg(125 %)
Folate99 μg(33 %)
Pantothenic acid3.1 mg(52 %)
Biotin19.4 μg(43 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C70 mg(74 %)
Potassium1,598 mg(40 %)
Calcium199 mg(20 %)
Magnesium158 mg(53 %)
Iron3.5 mg(23 %)
Iodine13 μg(7 %)
Zinc3 mg(43 %)
Saturated fatty acids5 g
Uric acid392 mg
Cholesterol120 mg
Recipe development: EAT SMARTER
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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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