We’ve had a few *socially distant* super fun weekends in a row which means lots of booze and bad food. Soooo when Monday comes around, all I want is something HEALTHY. Now I wouldn’t really consider myself a “salad girl” because I love love love carbs but this mexican chicken chopped salad is basically a super delicious mexican bowl with a side of lettuce and I can totally get down with that.
You feel me?!
So besides our side of lettuce, we have pre-packaged dry coleslaw (aka a mix of shredded cabbage and carrots) which is one of my favorite ingredients hacks… like who enjoys buying a whole cabbage and letting half of it go to waste most times?? Answer: NO ONE. These pre-packaged bags of dry coleslaw are the perfect solution for when you need a normal amount of shredded cabbage and carrots. You’re welcome.
Ok so now that we’ve got the base of our salad covered (romaine, cabbage, and carrots), let’s add the rest of our tasty ingredients:
mexican seasoned chicken breast strips
sliced red bell peppers
canned corn
canned black beans
freshly minced cilantro
sliced green onions
crunchy tortilla strips
and avocado slices because avocado is the best
The last step of this delicious mexican chicken chopped salad is the dressing and it’s crazy simple…. Only three ingredients: sour cream, lime juice, and taco seasoning! You down? I know it.
mexican chicken chopped salad
Ingredients
for the chicken & salad:
- 2 lbs boneless, skinless chicken breast sliced into strips
- 3 tbsps olive oil
- 2 limes juiced
- 2 tsps chili powder
- 2 tsps cumin
- 1 tsp garlic powder
- healthy pinch salt and pepper
- 1 (16oz) package dry coleslaw (shredded cabbage and carrot mix)
- 1 head romaine roughly chopped
- 2 red bell peppers cored, seeded, and thinly sliced
- 1 (15oz) can corn drained
- 1 (15oz) can black beans drained and rinsed
- 1 bunch green onion thinly sliced
- 1 bunch cilantro minced
- toppings: tortilla strips and avocado slices
for the dressing:
- 1/4 cup sour cream
- 2 limes juiced
- 1/2 packet taco seasoning
Instructions
- Place sliced chicken breast in a ziploc bag with the olive oil, lime juice, chili powder, cumin, garlic powder, salt and pepper. Shake to coat then let marinate in the fridge for at least 30 minutes.
- While the chicken is marinating, combine coleslaw, chopped romaine, sliced bell peppers, corn, black beans, green onions, and cilantro in a large bowl then toss to combine.
Heat a large skillet over medium heat. Once hot, add the contents of the ziploc bag from step one. Arrange chicken in one layer then let cook until outsides are golden and insides are no longer pink, about 15-20 minutes, flipping every so often. You may need to do this in two batches if your pan isn’t big enough.
- While the chicken cooks, whisk together your dressing ingredients (sour cream, lime juice, and taco seasoning) in a small bowl or measuring cup until smooth.
Divide salad from step two between bowls, top with tortilla strips, sliced avocado, cooked chicken strips and a drizzle of dressing!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your mexican chicken chopped salad in action. Byyyyyyyeeee!
p.s. more salad recipes here!!