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Quick Mexican Chicken Salad

This Quick Mexican Chicken Salad is perfect for lunch or a mid-afternoon snack. With lots of protein and veggies, it's great for your macros!
5 from 4 votes
Course Lunch
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 197 kcal

Ingredients

  • 10 oz. cooked rotisserie (or grilled) chicken breast (286 g)
  • 2 cups cucumber, diced optional, substitute celery, (227 g)
  • 1 ½ cups red bell pepper, diced (172 g)
  • 1 cup radish, diced (80 g)
  • 5 green onions, chopped (40 g)
  • 1 cup chopped cilantro (25 g)
  • 1 jalapeño, seeded and diced (20 g)
  • ½ avocado, diced (70 g)
  • ½ cup low-fat cottage cheese (119 g)
  • ¼ cup non-fat Greek yogurt (60 g)
  • 2 tbsp lime juice (30 g)
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • ¼ tsp cracked black pepper
  • ½ tsp garlic powder
  • ½ tsp cumin

Instructions

  • Chop or shred your chicken and add it to a large bowl.
  • Add the remainder of the ingredients and combine well!
  • Enjoy on crackers, rice cakes, toast, jicama “tortillas.” Get creative!

Notes

MFP: Search Lillie Eats and Tells Quick Mexican Chicken Salad

Nutrition

Serving: 285gFiber: 2.7gCalories: 197kcalFat: 5.8gProtein: 24.2gCarbohydrates: 10.3g
Keywords chicken, salad

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