Mexican Chicken Salad with Jicama and Lime

A refreshing and crunchy low-carb Mexican chicken salad with shredded chicken, jicama, avocado, and a zesty lime dressing.

Ingredients

• 500 g cooked, shredded Boneless Skinless Chicken Breasts
• 1 cup diced Jicama
• 1 medium diced Avocados
• 1/4 cup thinly sliced Red Onion
• 3 tbsp juice Limes
• 3 tbsp chopped Cilantro
• 1.5 tbsp Olive Oil
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1 small, seeded and minced (optional) Jalapeno

Instructions

1. Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety, then shred.
2. In a large bowl, combine shredded chicken, diced jicama, diced avocado, and thinly sliced red onion.
3. In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, and minced jalapeno (if using).
4. Pour dressing over the chicken mixture and toss gently to combine.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped cilantro. Serve chilled immediately or refrigerate for later. Note: Avocado can brown if stored too long, so consume promptly.

Cuisine: Mexican

Suitability: low sodium,low carb

Prep Time: 25 mins

Cook Time: 0 mins

Serving Size: 4

Meal Type: lunch