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–+ servings

Layered Mexican Salad

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Course Lunch
Cuisine Salad
Servings 4 people
Calories 590 kcal

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.
    Layered Mexican Salad
  • 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.
    Layered Mexican Salad 2
  • In a separate, smaller bowl, mix all of the ingredients for the dressing. Dress salad and enjoy.

Notes

[nutrition-label]

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
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