Shredded Chicken Salad with Salsa & Avocado
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 ounces Chicken Breast (cooked), no skin, roasted 2 cup Garden Mix: Spinach, Romaine Lettuce, Red Leaf Lettuce 1 serving Avocado Fresh 2-3 thin slices .5 cup Salsa Seasonings:Taco Mix1 tbsp Chili powder .25 tsp Garlic powder .25 tsp Onion powder .25 tsp Oregano, ground .5 tsp Paprika 1.5 tsp Cumin seed 1 tsp Salt 1 tsp Pepper, black
Pre-heat oven to 375 F.
Mix all dry seasonings & coat chicken breast in rub.
Coat cast iron skillet in non-stick cooking spray & heat over medium high heat. When warmed, add chicken breast.
Sear chicken breat for 3-4 minutes on each side.
When browned, transfer skillet to oven.
Bake for 15-20 minutes or until breast is 165 degree temperature.
Assemble the salad adding fresh slices of avocado or mash & mix with pico de gallo for dressing.
Serving Size: 1 Meal
Number of Servings: 1
Recipe submitted by SparkPeople user PRYTANIAS.
Mix all dry seasonings & coat chicken breast in rub.
Coat cast iron skillet in non-stick cooking spray & heat over medium high heat. When warmed, add chicken breast.
Sear chicken breat for 3-4 minutes on each side.
When browned, transfer skillet to oven.
Bake for 15-20 minutes or until breast is 165 degree temperature.
Assemble the salad adding fresh slices of avocado or mash & mix with pico de gallo for dressing.
Serving Size: 1 Meal
Number of Servings: 1
Recipe submitted by SparkPeople user PRYTANIAS.
Nutritional Info Amount Per Serving
- Calories: 298.7
- Total Fat: 10.1 g
- Cholesterol: 70.2 mg
- Sodium: 3,079.2 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 9.4 g
- Protein: 32.2 g
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