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Recipe from Simpler Savory

The recipe

Low Carb Tex Mex Chicken Salad

Prep
20 min
Cook
15 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken breasts or thighs — patted dry
  • 1 tablespoon avocado oil — or olive oil
  • 1.5 teaspoons chili powder — mild or to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 0.75 teaspoon kosher salt — plus more to taste
  • 0.25 teaspoon black pepper
  • 6 cups chopped romaine lettuce — or little gem
  • 2 cups shredded green cabbage — for extra crunch
  • 1 red or yellow bell pepper — thinly sliced
  • 1 cup cherry tomatoes — halved; use modestly for lower carbs
  • 0.25 cup red onion — very thinly sliced; soak if sharp
  • 1 jalapeño — seeded and thinly sliced, optional
  • 1 avocado — sliced
  • 0.25 cup cilantro — chopped; parsley if preferred
  • 0.33 cup cotija or shredded cheddar — crumbled/shredded
  • 0.33 cup Greek yogurt — or mayonnaise, or half and half
  • 1 lime — zest and 2 tablespoons juice
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon kosher salt — plus to taste
  • 2 tablespoons water — to thin as needed
  • 1 teaspoon avocado oil — optional for silkier texture
  • 1 pinch black pepper
  • 0.25 cup roasted pepitas — or crushed pork rinds for crunch
  • 4 wedges lime — for serving
  • 4 dashes hot sauce — to taste

Instructions

  1. Pat chicken dry. In a small bowl mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper; rub with oil and coat chicken evenly with spices.
  2. Heat a large skillet over medium-high. Sear chicken 5–7 minutes per side (or grill) until browned and internal temperature reaches 165°F.
  3. Transfer chicken to a board and rest 5–10 minutes so juices settle, then slice or chop bite-size.
  4. In a wide bowl combine romaine and cabbage. Arrange bell pepper, tomatoes, red onion, jalapeño, and avocado on top. Sprinkle with cilantro and cheese.
  5. In a jar whisk Greek yogurt (or mayo), lime zest and juice, cumin, chili powder, salt, pepper, and water to thin. Add oil if you want it silkier; adjust lime and salt to taste.
  6. Toss the lettuce and cabbage lightly with about half the dressing so they are just coated.
  7. Top with warm sliced chicken and drizzle on remaining dressing in streaks.
  8. Scatter pepitas or crushed pork rinds just before serving so they stay crisp. Serve with lime wedges and hot sauce.
  9. If prepping ahead, store greens, chicken, and dressing separately; slice avocado just before eating or toss slices with lime juice to prevent browning.

Notes

Store components separately for best texture. Refrigerate cooked chicken in an airtight container up to 4 days. Keep salad greens washed and well-dried; undressed they last 2–3 days. Mix and add avocado just before serving, or toss avocado with lime juice and cover tightly to slow browning. Reheat chicken gently over low heat or in the microwave at 50% power until just warm.

Source: https://simplersavory.com/low-carb-tex-mex-chicken-salad/