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mexican salad with chicken recipe

Mexican Salad with Chicken Recipe

Healthy Mexican salad with chicken and zucchini
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Prep Time:15 minutes
Cook Time:20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

Equipment

  • 2 Sauté pans with lids
  • 1 Pot with lid
  • 1 Cutting Knife
  • 1 Cutting board
  • 1 Bowl

Ingredients

  • 2 skinless chicken breasts
  • 1 medium head romaine lettuce
  • 2 cups white rice
  • 1 can pinto beans
  • 1 large zucchini or 2 small
  • 1 avocado
  • 1 bunch cilantro
  • 1 corn stalk
  • 1 green pepper
  • 1 yellow onion
  • 4 cloves of garlic
  • 1 lime
  • 2 tsp Adobe seasoning
  • 1 handful of tortilla chips or tortilla strips
  • 1 small can of tomato paste optional
  • 1 bottle cilantro lime dressing

Instructions

Chicken

  • Wash chicken and place on a cutting board. Cut into cubes and place in a bowl. 
  • Add 2 tsp of Adobe seasoning into the bowl and mix it into the chicken. We usually just sprinkle a few dashes.
  • Put a little olive oil in a sauté pan on medium heat. Add in chicken and cover, stirring occasionally. Cook until chicken is 165 degrees.

Rice

  • Boil 4 cups of water on high heat. Once it boils, add 2 cups of white rice, reduce heat to low and cover pot. Let it simmer for 20 minutes.

Sautéed Vegetables & Beans

  • Wash zucchini and corn stalk. Slice the zucchini into ¼ slices. Use a knife to side cut the corn off of the stalk.
  • Dice 1 yellow onion and 4 gloves of garlic. 
  • Open can of pinto beans. Rinse and drain.
  • Add optional can of tomato paste (we do this sometimes to give the meal a bit more flavor).
  • In another sauté pan, add in a small amount of olive oil and combine all veggies and beans into pan on medium heat. Cover for 10-15 minutes, until the zucchini is soft (stirring often). 
  • Combine sauteed vegetables, beans, and chicken into pot of rice and mix together with a wooden spoon.

Other Veggies, Chips, & Dressing

  • Wash romaine lettuce and chop on a cutting board into ½ inch strips.
  • Wash avocado, peel, remove seed, and slice into strips.
  • Wash cilantro and pick off stems,
  • Place romaine lettuce in a salad bowl, add in chicken, rice, and sauteed veggies/beans. Place ¼ sliced avocado, plus a few cilantro leaves on top. 
  • Grab a handful of tortilla chips, crush, and place on top of salad. Squeeze your lime over your salad.
  • Add your favorite cilantro lime dressing. My favorite is Primal Kitchen Cilantro Lime Dressing.