Monterrey Pollo Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
grilled chicken breast
7.06 oz
Avocado
7.06 oz
Tomatoes
3.53 oz
corn
3.53 oz
Black Beans
3.53 oz
lettuce
1.77 oz
tortilla chips
1.77 oz
lime dressing
Directions
Step 1
Grill the chicken breast until cooked through.
Step 2
Slice the grilled chicken breast into strips.
Step 3
Dice the avocado and tomatoes.
Step 4
Rinse and drain the corn and black beans.
Step 5
Tear the lettuce into bite-sized pieces.
Step 6
In a large bowl, combine the grilled chicken, avocado, tomatoes, corn, black beans, and lettuce.
Step 7
Drizzle the lime dressing over the salad and toss to coat.
Step 8
Serve the salad with tortilla chips on the side.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 1.323 g | 0.26% |
| Sodium | 11.025 mg | 2.21% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.2205 g | 0% |
| Protein | 1.323 g | 1.56% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 30.87 mg | 6.17% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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