Southwestern Chicken Salad with Bacon & Avocado
Try this Southwestern Chicken Salad with Bacon & Avocado recipe.
Try this Southwestern Chicken Salad with Bacon & Avocado recipe.
- salt & pepper to taste
- 2 green onions chopped
- 1/4 cup mayonnaise
- 1/2 tsp garlic powder
- 1/4 cup cilantro chopped
- 2 tsp ground cumin
- 2 cups cooked chicken chopped
- 1 tsp ground coriander
- 1/2 cup raw jicama chopped
- 2 poblano peppers roasted & chopped
- 2 avocados peeled & chopped
- 1/4 cup cooked bacon chopped
- 2 tbl lime juice
- Carbohydrate 7.08461960997117 g
- Cholesterol 41.125000002219 mg
- Fat 17.6759747677048 g
- Fiber 3.73766239989435 g
- Protein 13.6471581250115 g
- Saturated Fat 3.74602046906696 g
- Serving Size 1 1 ) 1/2 cup serving (119g)
- Sodium 275.621750050242 mg
- Sugar 3.34695721007682 g
- Trans Fat 3.45785431426619 g
- Calories 236 calories
Step-by-step
- Combine the chicken, poblanos, green onions, jicama, and avocado in a medium bowl.
- In a smaller bowl, combine the mayo, lime juice and spices until blended.
- Add the dressing to the salad and stir gently to combine. Stir in most of the bacon and cilantro, leaving a small amount out to use as garnish. Taste and season with salt and pepper.
- Serve wrapped in lettuce, low carb tortilla wraps, or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.
When should the avocado actually go into the bowl without turning into an unappetizing paste? Managing the sequencing of this mix requires adding the soft fruits and herbs at the very end of the process, just after the denser components like chopped jicama and cooked chicken have been thoroughly coated in the spiced mayonnaise emulsion. Roasting poblano peppers ahead of time until the skins blister completely allows you to steam them in a covered bowl for ten minutes before peeling away the charred exterior easily. Whisking the mayonnaise, lime juice, ground cumin, coriander, and garlic powder together in a separate smaller vessel before introducing it to the solids ensures the spices distribute evenly instead of clumping in pockets of fat. Raw jicama provides a crucial aqueous crunch that contrasts against the rich creaminess of the ripe avocados and the smoky, rendered bacon. Because delicate ingredients like diced avocado bruise and oxidize rapidly upon contact with air, folding them in gently with a rubber spatula preserves their structural integrity and keeps the dish visually appealing for service. Adjusting quantities for larger or smaller gatherings is straightforward since the dressing components scale linearly with the bulk protein and vegetable weight. Keeping the finished mixture chilled below 40 degrees Fahrenheit preserves safety and texture when storing leftovers within a twenty-four-hour window.
