Mexican Salad
From: My Kitchen • Print this Recipe
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Ingredients:
- 1 bag leafy greens
- 2 roma tomatoes, diced
- 1 small onion, diced
- 1 ears worth of corn
- 1 small chicken breast, cooked and diced
- 2 avocados
- Healthy dose of olive oil (maybe 2 tbsp?)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- a dash of chili powder
Directions:
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.
- Chop the veggies and cook the chicken
- Whisk the salt, pepper, and spice into the olive oil
- Toss everything in the dressing