Opt for rotisserie or leftover chicken and this mexican salad can be on the table in just 30 minutes. Dress up the mexican food recipe with a canned chipotle in adobo sauce and corn-black bean relish for south of the border flair.
1 Canned chipotle chile pepper in adobo sauce, drained and finely chopped
1 Clove garlic, minced
0.5 teaspoon Salt
10 cup Coarsely shredded lettuce
3.5 cup Shredded cooked chicken
10 Grape tomatoes, halved
0.25 cup Sliced green onions
1 Avocado, halved, seeded, peeled, and sliced
16 ounce 1 recipe corn and black bean relish or one jar corn and black bean salsa
1 Lime, halved and cut into wedges
1 can Black beans
0.75 cup Cooked fresh or frozen whole kernel corn
1 Small orange or green sweet pepper chopped
2 tablespoon Dressing
Nutrition value
468
calories per serving
27 g Fat26 g Protein28 g Carbs16 g FiberOther
Current Totals
27 g Fat
26 g Protein
28 g Carbs
16 g Fiber
MacroNutrients
Carbs
28 g
Protein
26 g
Fiber
16 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
280 mg
Iron
11 mg
Vitamin A
5792 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
202 mcg
Vitamin B12
0 mcg
Vitamin C
146 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
200 mg
Manganese
2 mg
Phosphorus
346 mg
Selenium
31 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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