Mexican Chicken and Vegetable Salad

Health Staff
Updated
This zesty, crunchy salad is hearty enough to be your main dish, thanks to 10 grams of fiber and 37 grams of belly-flattening protein.

Yields: Serves 4

Prep Time time: 25 minutes

Total Time time: 25 minutes

Ingredients

  • 3 shredded skinless, boneless, cooked store-bought rotisserie chicken

  • 2 extra-virgin olive oil

  • 3 fresh lime juice

  • 1 chili powder

  • 1/4 salt

  • 3 packed torn radicchio (about 4 oz.)

  • 1 chopped jicama (about 5 oz.)

  • 2 avocados, halved, pitted and cubed

  • 1/4 cilantro leaves

  • 1/4 sliced almonds, toasted

  • 2 scallions, sliced on a bias

Nutrition

calories 453

fat 29g

saturated fat 4g

cholesterol 99mg

fiber 10g

protein 37g

carbohydrate 17g

sodium 575mg

iron 2mg

calcium 66mg

Directions

  1. In a large serving bowl, toss chicken with 1 Tbsp. oil, 2 Tbsp. lime juice, chili powder and salt.