Mexican Crispy Chicken Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A crunchy salad with crispy chicken, perfect for a quick and satisfying meal.
Ella x
Ingredients
- 400cooked chicken breast
- 1mixed greens
- 94635 mldiced tomatoes
- 47318 mldiced red onion
- 35488 mlcrushed tortilla chips
- 100chopped cilantro
- 11829 mlcrushed jalapenos
- 1774 mllime juice
- 3549 mlolive oil
- 10 gsalt
- 5 gblack pepper
- 200 gfeta cheese(crumbled)
- 100 gfeta cheese crumbles(optional)
- 50 gcrushed queso fresco(optional)
Instructions
- 1
In a large bowl, combine the mixed greens, diced tomatoes, diced red onion, crushed tortilla chips, chopped cilantro, and crushed jalapenos.
Tip: Mix all the crunchy ingredients together.
- 2
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
Tip: Make sure to whisk until well combined.
- 3
Add the whisked dressing to the bowl with the crunchy ingredients and toss to coat.
Tip: Make sure the salad is well coated with the dressing.
- 4
Sprinkle the crumbled feta cheese and feta cheese crumbles (if using) over the salad.
Tip: Optional, but adds a nice salty flavor.
- 5
Sprinkle the crushed queso fresco (if using) over the salad.
Tip: Optional, but adds a nice tangy flavor.
- 6
Add the cooked chicken breast to the salad and toss to coat with the dressing.
Tip: Make sure the chicken is well coated with the dressing.
- 7
Toss the salad one last time and serve immediately.
Tip: Best served fresh.
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