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Creamy Avocado Mexican Chicken Salad
Avocado is the cream base in this salad, definitely not a heart clogger.
4 oz cheddar cheese
1 tbsp chili powder
1 tbsp cumin
1 tbsp red pepper flakes
1 lb chicken breast
4 leaves outer lettuce
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> red onion, chopped
1 <span class="measurestring" title="large whole (3" dia)">large whole</span> tomato, diced
1/4 cup chopped or diced chilies
Sprinkle the chicken with chili powder, cumin, and red pepper flakes.
Using a light dusting of cooking spray, cook the chicken in spices until done. Keep the lid on the skillet to keep it tender.
shred or cube the chicken.
Cut the avocado in half and scoop out the pit. Scoop the insides of the avocado into a bowl with the chicken and stir it around to hold it all together.
Add the diced tomatoes, onions, and green chilies and stir until all is well mixed.
Add shredded cheddar to each serving.
Serve as is or on a bed of lettuce or wrapped in lettuce.
Note: the avocado is being used the same way mayonnaise would in a traditional chicken salad.
in 1 serving of Creamy Avocado Mexican Chicken Salad.
, 14% carbs, 39% protein.
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