EatSmarter exclusive recipe

Mexican Chicken Saladwith Avocado Cream

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

(0)

Calories:579 kcal
Difficulty:easy
Preparation:45 min
Ready in:150 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories579 kcal(29%)
Protein51 g(102%)
Fat31 g(39%)
Carbohydrates16 g(6%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

2large Limes (or 7-8 tablespoons lime juice)
1 teaspoonGuajillo chili powder
6 tablespoonsOlive oil
1 teaspoondried Oregano
4Chicken breast (about 180 grams)
7 ouncesCorn (canned, packaged weight)
3large, yellow Tomatoes (about 150 grams)
1large Kohlrabi (250 grams)
1Red onion
½ bunchesCilantro
Salt
Pepper
2ripe Avocado
11 ouncesYogurt (low-fat)
2 tablespoonsroasted Pumpkin seeds
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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

Directions

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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.
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).
3 Meanwhile, drain the corn well.
4 Rinse the tomatoes and cut into quarters, remove cores and seeds and cut into 1 cm (approximately 1/2-inch) cubes.
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.
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.
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.
8 Place chicken fillets on a plate and let cool slightly. Then cut into 1 cm (approximately 1/2-inch) cubes or thin slices.
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.
10 Rest of cut avocado flesh into 1 cm (approximately 1/2-inch)​ cubes and sprinkle with remaining lime juice. Add salt and pepper.
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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