Mexican Chicken Salad
This Mexican chicken salad is jam packed with fresh, vibrant flavors, big, creamy chunks of avocado and leftover chicken
Average Cost: $10.23 
Prep Time: 30 minutes 
Average Cook Time: N/A 
Average Servings: 4 Recipe Source: ChopChopFamily.org
Ingredients
- 2 Cups leftover diced or shredded chicken (2–3 pieces, depending on the size)
- 2 Medium tomatoes, diced (about 1 1/2 cups)
- 2 Ripe avocados, peeled, pitted, and diced (about 2 1/2 cups)
- 1 Cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob
- 2 Scallions, greens and whites, chopped or 2 tablespoons chopped red onion
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- Salt and black pepper to taste
Directions
Step 1
Put all the ingredients in the bowl and mix gently.
Step 2
Add salt and pepper to taste.
Utensils Needed
- Cutting board
- Sharp knife
- Measuring cup
- 2 forks, for shredding chicken
- Measuring spoons
- Large bowl
- Spoon
NUTRITION FACTS
Serving Size: 1 Cup
| Nutrients | Amount |
|---|---|
| Calories | 430 |
| Total Fat | 32.5 g |
| Saturated Fat | 6.3 g |
| Cholesterol | 54 mg |
| Sodium | 55 mg |
| Total Carbohydrates | 15.3 g |
| Dietary Fiber | 8.1 g |
| Total Sugars | 2.9 g |
| Added Sugars | 0 g |
| Protein | 23.3 g |