Green salad with chicken, avocado and corn chips
Votes: 19
Time: 35 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Calories 390, total fat 28 G., saturated fats 3.5 G., proteins 11 G., carbohydrates 30 G., fiber 14 G., cholesterol 10 mg, sodium 240 mg, sugar 4 G.
Calories 390, total fat 28 G., saturated fats 3.5 G., proteins 11 G., carbohydrates 30 G., fiber 14 G., cholesterol 10 mg, sodium 240 mg, sugar 4 G.
This light lunch is made with ingredients from the popular Mexican appetizer, guacamole. However, there's no avocado paste or puree here. You'll only taste the guacamole when the ingredients are combined into a salad. Shake up the delicious dressing separately. You'll make quite a bit, so store it in a glass jar in the refrigerator to save time next time. Drizzle the dressing over a salad of greens, tomatoes, avocado, and chicken, add corn chips for a satisfying meal, and enjoy. The salad can be placed in a to-go container, with the chips and dressing packed separately.
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.
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:
Salad
- 1/3 cup cooked skinless chicken breast, shredded (rotisserie chicken or leftover chicken)
- 1/4 cup grape tomatoes, halved
- 1/4 small red onion, finely chopped
- 4 cups salad greens
- Half a small avocado
- Half a lime
- 6 corn tortilla chips, broken up
Cilantro-Jalapeño Vinaigrette
- 1/3 cup coarsely chopped cilantro
- 2 tablespoons lime juice (from about 2 limes)
- 2 tsp white wine vinegar
- 1/4 tsp ground cumin
- A pinch of sugar
- Half a small jalapeño, seeded and finely chopped
- 1/4 cup grapeseed oil
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Recipes with similar ingredients: chicken breasts, leaf lettuce, grape tomatoes, Avocado, grape seed oil, lime juice, jalapeno pepper, cilantro, cumin, tortilla
Cooking the dish according to the recipe:
- Cilantro-Jalapeño VinaigretteIn a small bowl, combine the cilantro, lime juice, vinegar, cumin, sugar, jalapeño pepper, 1/2 teaspoon salt, and a pinch of ground black pepper. Slowly pour in the oil, whisking constantly until the dressing is well combined. The resulting amount of dressing is enough for about 5 servings of salad; store it in the refrigerator in an airtight container for 5 days..
- Soak the onion in a bowl of cold water for 10 minutes, then drain.
- Add the onion and salad greens, chicken, tomatoes, and 2 tablespoons of vinaigrette to a large bowl. Toss and season with salt and pepper to taste. Cut the avocado into small pieces. Arrange the avocado on top of the salad, drizzle with lime, and top with the chips. If you're taking the salad to go, pack the vinaigrette separately and drizzle it over the salad just before eating..
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