Today we’re reviewing a Tex Mex Chicken Salad Recipe in Muscle and Fitness Magazine.
This may not be a last minute recipe, as most of these ingredients may not be ones you have sitting ready in your kitchen, such as chipotle chile powder, black beans, or frozen corn.
It does have a decent mix of proteins, good fats, and carbs.
If you need to drop the carbs or fat a bit based on your goals, you could reduce the tortillas, or prepare the chicken breasts yourself instead of store-bought rotisserie chicken.
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TEX-MEX CHICKEN TACO SALAD SERVINGS: 4
COOK TIME: 15
- 4 corn tortillas
- 2 cups frozen corn
- 8 cups bagged fresh spinach
- 2 cups sliced rotisserie chicken
- 1 (14 oz) can black beans, drained
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup thinly sliced red onion
- 1/2 cup light sour cream
- 2 tbsp olive oil
- Juice of 1 lime
- 1/2 tsp chipotle chili powder