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Halved avocado topped with mexican chicken salad

Mexican Chicken Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 196kcal

Ingredients

  • 1/2 Cup Mayonnaise or Greek Yogurt
  • 1 Tablespoon Lime Juice
  • 2 Tablespoons Keto Taco Seasoning or regular without sugar added
  • 1/4 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Kosher Salt
  • 2 Cups Chicken Breast cooked and chopped or shredded depending on preference
  • 1/2 Cup Red Onion finely diced
  • 1/2 Cup Bell Pepper diced
  • 1/4 Cup Fresh Cilantro fresh, diced

Instructions

  • Whisk together mayo (1/2 cup), lime juice (1 tablespoon), taco seasoning (2 tablespoons), salt (1/2 teaspoon), and ground black pepper (1/4 teaspoon) in a small bowl.
  • In a large bowl, combine chicken breast (2 cups), finely diced red onion (1/2 cup), diced bell pepper (1/2 cup), and diced cilantro (1/4 cup).
  • Pour dressing over the chicken and vegetables and fold to combine.
  • Enjoy with low carb bread or wrapped in lettuce!

Notes

  • This recipe make about 3 cups of chicken salad, which would make 1 serving equal to 1/2 cup.

Nutrition

Calories: 196kcal | Total Carbohydrates: 2g | Protein: 11g | Fat: 15g | Sodium: 371mg | Fiber: 0g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com