MEXICAN STYLE CHICKEN SALAD | ENSALADA DE POLLO

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Tofu offers a plant-based option while canned chicken is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free and lower in calories, while cream cheese is more affordable.

tortilla strips

🥗Healthier: baked pita chips

💰Cheaper: crushed crackers

Baked pita chips are lower in fat, while crushed crackers can be a cost-effective alternative.

Grill chicken until fully cooked and juices run clear, about 6-8 minutes per side.

Let the grilled chicken rest for a few minutes before slicing.

Chop romaine lettuce and place in a large mixing bowl.

Add black beans and corn to the bowl with the lettuce.

Halve cherry tomatoes and add them to the salad mixture.

Dice avocado and gently fold it into the salad.

Finely chop red onion and jalapeño, then add to the bowl.

Roughly chop cilantro and sprinkle it over the salad.

In a small bowl, whisk together lime juice and olive oil for the dressing.

Pour the dressing over the salad and toss gently to combine.

Season with salt and black pepper to taste.

Top with cheese and tortilla strips just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens