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Mexican Chicken Salad

An amazing chicken salad—well worth a try! This Mexican salad with chicken, greens, black beans, and corn is hearty and satisfying. The ingredients are chosen to complement each other beautifully. If you like, you can finish it with a sprinkle of shredded cheese.

kisik07Author avatar
Recipe author
Mexican salad with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 8 g
Fats 33 % 7 g
Carbohydrates 29 % 6 g
123 kcal
GI: 50 / 50 / 0
    1. Rinse the chicken fillet under running water, pat it dry, rub it all over with the dry seasoning, and sear in hot olive oil for 5–6 minutes per side. 2. Wash and dry the lettuce and put it in a bowl. Peel the avocado, cut it into cubes, and add it to the greens. 3. Add the black beans, canned corn, and the seared chicken cut into bite-size pieces. 4. Spoon the salsa over everything and salt to taste. Finish with a light squeeze of lime juice. Serve and enjoy!

Caloric content of the products possible in the composition of the dish

  • Avocado - 208  kcal/100g
  • Dried white raw beans - 340  kcal/100g
  • Dried white boiled beans - 118  kcal/100g
  • Dried red raw beans - 343  kcal/100g
  • Dried red boiled beans - 118  kcal/100g
  • Canned beans in tomato sauce - 63  kcal/100g
  • Dried unboiled mung beans - 340  kcal/100g
  • Mung beans sprouted raw - 350  kcal/100g
  • Black beans - 58  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Lime juice - 10  kcal/100g
  • Salsa - 36  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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