Mexican Chicken Salad
I used a marinade for the chicken, but you can use any marinade that you want.
I used a marinade for the chicken, but you can use any marinade that you want.
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- lettuce leaves
- 2 tablespoons cilantro chopped
- 1 cup frozen corn thawed
- 1 avocado peeled and sliced
- 1 pound chicken breasts marinated and grilled
- 2 tomatoes coarsely chopped
- 1 medium zucchini thinly chopped
- 1/3 cup green onions sliced
- 1/2 cup pace salsa
- 1/2 t. garlic salt
- 1/2 tsp. cumin
- Carbohydrate 19.788609168246 g
- Cholesterol 64.96 mg
- Fat 13.9044314583333 g
- Fiber 7.10647902406373 g
- Protein 29.7551762500695 g
- Saturated Fat 1.86218646413542 g
- Serving Size 1 1 Serving (396g)
- Sodium 366.311083333516 mg
- Sugar 12.6821301441822 g
- Trans Fat 1.00122185969375 g
- Calories 312 calories
Step-by-step
- Slice chicken.
- Combine wih vegetables (not lettuce leaves).
- Combine dressing ingredients of salsa, oil, cilantro, lemon juice, garlic salt and cumin.
- MIx well.
- Pour over salad an toss well.
- Chill, stirring occasionally.
- Cut lettuce into pieces - Serve chicken mixture on lettuce lined platter with additional salsa.
Marinades and Metal Reactivity
Swapping fresh lemon juice for bottled citrus changes the acid profile completely, rendering the marinade flat and overly concentrated with preservatives. Non-reactive glass bowls are mandatory for marinating poultry because stainless steel reacts poorly with high-acid liquids over a one-hour resting window. Thawed frozen corn must be thoroughly drained in a fine-mesh colander before mixing; excess water pooling at the bottom of the bowl dilutes the salsa dressing and turns the avocado slices mushy. Chicken breasts require a medium-high heat grill set to 400 degrees Fahrenheit to achieve proper char marks without overcooking the interior white meat. Slice the grilled poultry into half-inch strips only after letting it rest on a cutting board for ten minutes so the internal juices redistribute properly.
Dressing Emulsification and Chilling
Whisking the vegetable oil, salsa, chopped cilantro, lemon juice, garlic salt, and cumin together in a wide bowl before adding the vegetables ensures the spices distribute evenly rather than clumping together. Chill the tossed chicken and vegetable mixture in the refrigerator for at least thirty minutes to let the salt draw out excess moisture from the tomatoes and zucchini, concentrating the flavors. Line the serving platter with crisp lettuce leaves immediately before plating rather than mixing the greens into the chilled marinade, keeping the lettuce structurally sound against the heavy dressing. Store any leftovers in an airtight container for no longer than twenty-four hours to maintain the avocado's texture and prevent the vegetables from releasing excessive liquid.
