Mexican Chicken Salad (Ensalada de Pollo)
This Mexican Chicken Salad is filled with smoky-tangy flavor, think street corn meets taco salad in one vibrant bowl. Fresh lime, taco seasoning, and Greek yogurt create a creamy dressing that clings to shredded rotisserie chicken, fresh veggies, corn, and garbanzo beans.
Servings: 4 Servings
Calories: 363kcal
Ingredients
- 2 Cups Rotisserie Chicken shredded
- 1 Cup Garbanzo Beans
- 1 Cup Corn
- 1 Bell Pepper chopped
- ½ Red Onion chopped
- ½ Cup Greek Yogurt non-fat
- 2 Limes juiced
- ¼ Cup Cilantro chopped
- 2 Tablespoons Taco Seasoning
Instructions
- Shred 2 cups of rotisserie chicken, removing any skin or cartilage. Dice 1 bell pepper, finely chop ½ red onion, and roughly chop ¼ cup cilantro. Drain the canned garbanzo beans and corn.
- Whisk together ½ cup non-fat Greek yogurt, juice from 2 fresh limes, and 2 tablespoons taco seasoning until smooth.
- In a large bowl, mix chicken, garbanzo beans, corn, bell pepper, red onion, and cilantro. Pour dressing over the top and gently toss until everything is coated.
- Serve immediately with chips, in a wrap, or just plain. If you prefer, chill your salad for 30 minutes for flavors to meld.
Notes
- Dry Your Ingredients: Drain the beans and corn well to avoid diluting the dressing.
- Let It Rest: Chill 30 minutes for veggies to soften and flavors to meld.
- Control the Heat: Add cayenne or jalapeños for spice.
Nutrition
Calories: 363kcal | Carbohydrates: 28g | Protein: 41g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 115mg | Sodium: 526mg | Potassium: 361mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1247IU | Vitamin C: 52mg | Calcium: 66mg | Iron: 2mg
