Mexican salad with chicken
Composition / ingredients
6
Servings:
Cooking method
1. Chicken fillet is washed under running water, dried, rubbed with dry spices, fried in hot olive oil for 5-6 minutes on both sides.
2. Lettuce leaves are washed, dried, put in a bowl. Peel the avocado, cut into cubes, put it in a bowl with the greens.
3. Here we also put black beans, canned corn, fillet cut into pieces.
4. Pour the ingredients with salsa, salt to taste. Lightly sprinkle with lime juice.
We serve on the table, bon appetit!
The 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
