Layered Mexican Salad
By Lisa Shanken
July 20, 2015
Layered Mexican Salad
Ingredients
Salad
- 1 tbsp coconut oil
- ¼ lb thin white meat chicken tenderloins
- 2 cups kale leaves chopped coasrely
- 1 cup cucumber disc slices, skin on
- 2 cups avocado pitted and sliced thin
- 2 cups romaine leaves washed and coarsely chopped
- ½ cup red onion sliced thin
- 1 cup fresh cilantro chopped
- 1 cup canned black beans rinsed and drained
- 3 tbsp pepitas (pumpkin seeds)
- salt and pepper to taste
Dressing
- 3 tbsp fresh lime juice
- ¼ cup olive oil extra virgin
- 1 tsp Dijon mustard
- 1 tsp spirulina
- ½ tsp honey
- ¼ tsp sea salt
Instructions
- Heat the coconut oil in a sauté pan. Sprinkle salt and pepper on the raw chicken, and transfer to the sauté pan. Cook for 2-3 mintes, then turn and cook another 2-3 minutes until the chicken is completely cooked through. Transfer the cooked chicken to a plate lined with a paper towel to drain any excess oil, and tent with foil.
- In a large bowl, start by layering the kale leaves, followed by a layer of cucumber, followed by a layer of avocado, and so on with each salad ingredient listed above, ending with the layer of chicken.
- In a separate, smaller bowl, mix all of the ingredients for the dressing. Dress salad and enjoy.
Notes
Nutrition
Calories: 590kcalCarbohydrates: 38gProtein: 21gFat: 44gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gCholesterol: 18mgSodium: 812mgPotassium: 1747mgFiber: 19gSugar: 5gVitamin A: 33650IUVitamin C: 150.2mgCalcium: 290mgIron: 10.1mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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