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Mexican Chicken Salad

I modified this recipe from an Atkins recipe. In the original recipe, you can substitute baked Atkins tortillas for the blue tortilla chips.
Course Main Course, Salad
Cuisine Mexican
Keyword Chicken, Mexican, Salad

Ingredients

Salad

  • 10 oz grilled chicken breast cooled
  • 8 cups mixed greens
  • ½ cup red bell pepper roughly chopped
  • ½ cup canned black beans drained and rinsed
  • ⅓ cup red onion finely chopped
  • ⅓ cup fresh cilantro chopped
  • 1 avocado sliced
  • 2 tbsp freshly squeezed lime juice
  • ⅓ cup fresh tomato coarsely chopped

Dressing

  • 2 tbsp freshly squeezed lime juice
  • 1 tsp grated lime zest
  • 1 tsp fresh garlic chopped
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp ground cumin
  • ⅓ cup extra-virgin olive oil

Instructions

Salad

  • In a large bowl, toss greens with red pepper, beans, onion, cilantro and dressing.
    Cut avocado into thin slices and toss with 2 tbsp lime juice.
    Place tossed salad on a plater. Top with chicken, chopped tomato and avocado slices. Garnish with lime wedges. Serve with a big bowl of tortilla chips. (I like Trader Joe's Blue Tortilla Chips with this.)

Dressing

  • Whisk or shake all dressing ingredients together.