Mexican inspired dishes are my all time favorite; they are flavorful, colorful, and if done right really healthy. On top of that I am a huge salad fanatic, well when they have flavor… Haha. I’m not one for a bland salad and when I’m eating healthy I try not to eat fattening dressings. Even though ranch is usually my downfall this salad is completely dressing free and full of flavor! This Recipe serves four people so you can easily break it down to individual servings if you’d like.
Ingredients:
4 Boneless skinless chicken breasts
1 1/3 tbsp Garlic Powder
1 1/3 tsp Ground Cumin
2 tsp Chili Powder
2 tsp Adobo
2 tsp Onion Powder
1 tsp Red Pepper Flakes
1 tsp Cayenne Pepper
4 cups Iceberg Lettuce
4 cups Baby Spinach
1/2 Avocado
2 tsp Lime Juice
1 tsp Salt
1 tsp Pepper
1 cup 2% Reduced Fat Mexican Blend Cheese
8 tbsp. Chunky Salsa
Instructions:
Season chicken breast on both sides with garlic, cumin, chili powder, adobo, onion powder, red pepper flakes, and cayenne pepper. Grill or pan fry until completely cooked. Let the chicken set for 15-20 minutes before cutting into bite sized strips.
In a bowl combine 1/2 avocado cut into cubes, lime juice, salt and pepper.
To serve top mix of spinach and lettuce with chicken strips, avocado mixture, salsa and cheese. Mix thoroughly and serve.
This dish is light and only about 400 calories per serving. You can save calories by leaving out the cheese, it really doesn’t need it I was just in the mood for some.
Enjoy!
A Foodies Nightmare 