Mexican Salad

From: My Kitchen • Print this Recipe

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A note about avocados: Since I cook for 1 person, this salad made for about 3-4 meals over the course of 2-3 days. Since avocado doesn’t do so well in the fridge, I made the rest of the salad on it’s own and would dice ~½ an avocado over each serving right before eating it, then wrap the avocado and store it in the fridge for up to a day. This worked well for me, but if you’re serving a family of 4 and will eat most of the salad in one sitting, go ahead and throw in as much avocado as you please!

A note about dressing: I know that this salad should have some kind of lime-dressing, or maybe a creamy avocado-ranch kind of thing, but to be perfectly honest I don’t like dressing on my salads, especially if they are hanging out in the fridge for a few days. Sorry not sorry.

  1. Chop the veggies and cook the chicken
  2. Whisk the salt, pepper, and spice into the olive oil
  3. Toss everything in the dressing