Tex-Mex Chicken Breast Salad Bowl

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 430, total fat 20 G., saturated fats 3 G., proteins 35 G., carbohydrates 31 G., fiber 9 G., cholesterol 82 mg, sodium 519 mg, sugar 6 G.

Serve chicken salad in a unique and flavorful way by arranging it in a bowl (or "Buddha bowl"). This healthy bowl is built around fresh spinach, layered with individual layers of other ingredients: slices of grilled chicken breast in Mexican spices, roasted corn, avocado slices, cherry tomato halves, shredded red cabbage, and strips of crispy tortilla. Drizzle everything with a spinach-avocado-yogurt sauce and serve plain. This healthy salad, rich in fiber, vitamins, and protein, looks vibrant and delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Grated zest and juice of 2 limes
1 tsp fajita seasonings without salt
0.6 kg chicken breast fillet (about 2 large breast halves)
1 cup frozen corn, thawed
1 teaspoon of vegetable oil
1 package (170 g) of baby spinach
3 mini avocados (1 halved, 2 thinly sliced)
0.5 cups of sour milk or yogurt
2 cups cherry tomatoes of various colors, halved (or quartered if large)
2 cups shredded red cabbage
1.5 cups tortilla strips

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, lime, fajita seasoning, corn, spinach, Avocado, sour milk, kefir, cherry tomatoes, red cabbage, tortilla

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Combine the lime zest, fajita seasoning, and 1/2 teaspoon salt in a small bowl and rub the mixture all over the chicken breasts. Heat a large oven-safe nonstick skillet over medium-high heat. Add the corn and cook, stirring, until heated through, 30 seconds; transfer to a bowl. Add vegetable oil to the skillet. Add the chicken breasts and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the chicken breasts are cooked through, about 12 minutes. Transfer the breasts to a cutting board and let them rest for 5 minutes.
Meanwhile, in a blender, combine 1 cup spinach, halved avocado, buttermilk, lime juice, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Blend until smooth. Stir in 2 to 4 tablespoons water to thin the sauce enough to drizzle.

Divide the remaining spinach evenly among shallow bowls. Top with corn, sliced avocado, tomatoes, cabbage, and tortillas. Slice the chicken breasts across the grain and add to the bowls. Drizzle with some of the dressing, and serve the rest at the table.

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