Ingredients
mixed greens
romaine
spinach
4 ounces leftover rotisserie chicken
1/4 cup shredded cheddar or Monterey Jack cheese
1/2 avocado
1 spoonful sour cream
2 tablespoons salsa
fresh lime juice (a squeeze)
cilantro
bell peppers
cucumbers
mushrooms
jalapeños
Instructions
1-Prepare the fresh vegetables: Chop mixed greens, bell peppers, cucumber, or jalapeños and set them aside.
2-Warm the leftover chicken: Place shredded rotisserie chicken in a dry skillet over medium heat for about 1 minute.
3-Season the meat: Sprinkle chili powder, cumin, garlic powder, paprika, salt, and pepper into the skillet and toss to coat evenly.
4-Add the salad base: Place a large handful of chopped greens on a plate or in a bowl.
5-Top with hot chicken: Spoon the warm seasoned chicken over the greens.
6-Melt the cheese: Sprinkle shredded cheddar over the hot chicken to soften slightly.
7-Finish with toppings: Layer avocado, salsa, sour cream, and crunchy vegetables.
8-Garnish and serve: Squeeze fresh lime juice, scatter cilantro, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥑 Swap sour cream for plain Greek yogurt to boost protein while maintaining a creamy texture and lower carbs.
🧂 Always check store-bought salsa labels for hidden sugars, or opt for fresh pico de gallo to stay strictly low-carb.
🥗 Keep meal prep components stored in separate airtight containers to prevent the greens from becoming soggy before serving.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Assembly
- Cuisine: Tex-Mex
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1
- Sodium: 580
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 30
- Cholesterol: 95