Servings | Prep Time | Cook Time |
---|---|---|
2 | 0 mins | 0 mins |
1. | Sauté chicken and mushrooms in a little olive oil. Season with salt, cumin, garlic powder, chili powder and onion powder. |
2. | Toss lettuce with sour cream and divide among bowls. |
3. | Divide chicken and mushroom mixture among bowls and top with black beans and a couple slices of avocados. |
4. | Finally add a tablespoon of salsa. |
5. | Note: you can add shredded cheese if desired and substitute ranch dressing for sour cream. |
There are 423 calories in 1 serving of Mexican Chicken Salad.
Calorie split: 21% fat, 40% carbs, 39% protein.
|
Serving Size | 1 serving |