Mexican salad with chicken, jicama, and buttermilk dressing

Votes: 1

How to Make - Mexican Chicken Salad with Jicama and Buttermilk Dressing

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 370, total fat 15 G., saturated fats 7 G., proteins 27 G., carbohydrates 35 G., fiber 10 G., cholesterol 100 mg, sodium 680 mg, sugar 1 G.

This salad is made with popular Mexican taco fillings: jalapeños, shredded chicken, greens, radishes, red onion, cheese, and jicama. To soften the red onion's flavor, soak it in cold water for a few minutes, then drain thoroughly. Serve with corn tortillas and lime wedges for drizzling. You can wrap the salad in a tortilla or eat it on its own.

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:

A quarter of a red onion, thinly sliced
1 bunch cilantro, leaves only
1 cup crumbled cotija or feta cheese (about 100 g)
1 cup of sour milk or kefir
Juice of 1 lime + wedges for serving
2 red jalapeños, halved, seeded and thinly sliced
12 cups chopped mixed salad greens (such as romaine and watercress)
3 cups shredded grilled chicken breast (skin removed)
2 cups chopped, peeled jicama
1 cup thinly sliced radish
4 corn tortillas, warmed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, salad mix, chili pepper, jicama, radish, Cotija cheese, sour milk, kefir, tortilla, cilantro

Cooking the dish according to the recipe:

Place the red onion in a small bowl and cover with cold water; let it sit for at least 15 minutes. Meanwhile, prepare the dressing.
Combine half the cilantro and cheese in a food processor or blender and pulse until smooth. Add the buttermilk, lime juice, and about a quarter of the chopped jalapeño and process. Season with salt to taste.

Toss the salad greens with the remaining cilantro and half the dressing in a large bowl. Drain the onions and pat them dry. Top the salad with the onions, chicken, jicama, radishes, the remaining jalapeño, cheese, and dressing. Serve with tortillas and lime wedges.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy lunches / Calorie content of prepared meals / Easy Chicken Recipes / Food processor / Summer dishes / Salads / Salads with meat / / Food Network - recipes / Tex-Mex