Mexican Chopped Salad
This no-lettuce salad is a celebration for your table.
Per ServingMexican Chopped Salad |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 cup | ||
| Calories | 195 | |
| Fat | 12 | g |
| Saturated Fat | 1.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 8 | g |
| Fiber | 2 | g |
| Sugars | 5 | g |
| Cholesterol | 40 | mg |
| Sodium | 170 | mg |
| Potassium | 435 | mg |
| Protein | 16 | g |
| Phosphorus | 180 | mg |
| Choices: Vegetable 1, Lean Protein 2, Fat 2 | ||
- Makes: 6 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
Ingredients
| Salad | ||
| 2 | large | tomatoes, seeded and diced |
| 1 | med. | cucumber, peeled, seeded, and diced |
| 1 | med. | red pepper, cored, seeded, and diced |
| 3 | scallions, thinly sliced | |
| 1/4 | cup | diced red onion |
| 2 | Tbsp. | fresh minced cilantro |
| 2 | Tbsp. | fresh minced mint |
| 2 | Tbsp. | fresh minced oregano |
| 2 | cups | diced cooked chicken (white meat) |
| Dressing | ||
| 3 | Tbsp. | fresh lime juice |
| Zest of 1 lime | ||
| 1 | garlic clove, finely minced | |
| 1 | tsp. | honey |
| 1/2 | tsp. | mild or hot chili powder |
| 1/4 | cup | olive oil |
| 2 | Tbsp. | toasted pumpkin seeds (pepitas) for topping |
Directions
- In a large serving bowl, combine the salad ingredients.
- In a small bowl or measuring cup, whisk together the lime juice, lime zest, garlic, honey, and chili powder. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing over the salad and mix gently. Top with the pumpkin seeds and serve.
