Sunday, April 16, 2006

Low-Carb Mexican Chicken Salad With Chips

Mexican chicken salad can be made low-carb with tortilla chips

I recently shared with you about low-carb taco shells and other low-carb Mexican foods that exist to fill your desire for Mexican food without sacrificing gobs and gobs of carbohydrates in the process. Yuck!

Now I've got a recipe for you Mexican food lovers out there who enjoy the zesty flavors of a real South-of-the-border chicken salad complete with crispy, crunchy low-carb tortilla chips. This recipe is made perfect with R.W. Garcia Lo's Tortilla Chips which are low in carbs and taste incredibly good. You'll never even realize you are eating low-carb tortilla chips and neither will your family.

Here's that recipe to spice up your chicken tonight:


1 boneless chicken breast (about 12 ounces)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
R.W. Garcia Lo's Tortilla Chips
1 1/2 teaspoons olive oil
1/2 red bell pepper,coarsely chopped
1/2 cup Eden canned black beans, drained and rinsed
1/2 small red onion, finely chopped
8 cups (about 5 ounces) mixed greens
1/3 cup chopped fresh cilantro
1 Haas avocado
2 tablespoons fresh lime juice
1 small tomato, coarsely chopped

1/3 cup olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 clove garlic, pushed through a press
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt

For Salad:

Prepare a medium grill or preheat broiler. Brush grill with oil. Season chicken breast with salt and pepper.

Grill 15 minutes, or until cooked through, turning once halfway through cooking time. (Chicken may be made up to 1 day ahead. Cool before wrapping and refrigerating.) Let chicken cool to room temperature, then thinly slice on the diagonal.

In a large bowl toss red pepper, black beans, onion, greens, cilantro until evenly mixed.

For dressing:

Whisk olive oil, lime juice, grated lime peel, garlic, chili powder, cumin and salt.

To assemble salad:

Toss greens mixture with dressing until evenly coated. Cut avocado into thin slices and toss with lime juice.

For each portion, place one-quarter of the greens mixture on each of four plates. Top with one-quarter of the chicken slices, one-quarter of the chopped tomato and one-quarter of the avocado slices.

If desired, serve with lime wedges. Top with slightly crumbled tortilla chips and serve with more whole chips.

Servings: 4
Prep time: 25 minutes
Bake/Cook time: 15 minutes
Total Carbohydrates: 18.5 grams
Net Carbs: 9 grams
Fiber: 9.5 grams
Protein: 26 grams
Fat: 29 grams
Calories: 424

Special thanks to Low-Carb Connoiseur for providing this recipe for us to enjoy. THANK YOU!!!


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