Chicken Guacamole Salad

 

Chicken, avocado, and Mexican spices come together in a burrito-inspired salad.
Course Salad
Total Time 1 hour
Servings 4
Calories 510kcal

Ingredients

Roasted Corn

  • 3 ears corn, local, husked, cleaned
  • ½ Tbsp. butter or olive oil
  • ½ tsp. kosher salt
  • ½ tsp. black pepper

Roasted Tomatillo Guacamole

  • 2 tomatillos, peeled and rinsed
  • 8 avocados, small to medium sized, ripe, diced
  • 1 bunch fresh cilantro, minced
  • 1 tomato, diced
  • ½ jalapeno, deseeded, minced
  • 4 limes, juiced
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper

Chicken Salad

  • ¾ lb. chicken breast filets, local if possible
  • 2 tsp. extra virgin olive oil
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 12 cups baby spinach, local if possible
  • ½ cup black beans, canned, low sodium, drained and rinsed
  • 1 cup tomatoes, diced (any tomato of choice)
  • 2 each daikon radish, thinly sliced (any radish of choice)
  • 15-20 Blue or yellow corn tortilla chips, baked
  • 4 limes, halved

Instructions

1.) Roast Corn

  • Preheat oven to 350 degrees.
  • Prep the ears of corn by removing the husk and cleaning off the strings that come with the territory of prepping corn.
  • Place ears of corn on a large baking sheet and evenly divide the butter or oil by rubbing a small amount on every ear of corn.
  • Season with salt and pepper.
  • Roast corn in the oven for 20-25 minutes, rotating throughout the roasting time.
  • Allow the corn to cool at least 5-10 minutes. Shave off the kernels with a knife, and set aside.

2.) Prepare Guacamole

  • Preheat oven to 350 degrees.
  • Slice the tomatillos in half through the horizontal center (not up and down) and arrange on a baking sheet skin side up. Spray lightly with oil.
  • Roast 10-15 minutes or until tomatillos are soft and blistered. Set aside to slightly cool.
  • In a medium mixing bowl, add all of the guacamole ingredients except for the tomatillos and mash with fork until smooth and blended. (Feel free to leave on the thicker side if you like your guacamole chunky.) Or, use a mortar and pestle if you have one.
  • Chop the tomatillos and stir into the guacamole.
  • Keep extra guacamole in a sealed container, store in the refrigerator, and eat soon! Fresh guacamole does not have a long shelf life.

3.) Prepare Chicken Salad

  • Preheat oven to 350 degrees.
  • While corn and tomatillos are roasting, bake chicken breast with olive oil, salt and pepper on a large baking pan or casserole dish.
  • Remove chicken from oven and cool for 10 minutes until ready to dice.
  • Assemble salad with the following: 3 cups baby spinach, ½ ear worth of roasted corn, 2 Tbsp. of black beans, ¼ cup tomatoes, ½ radish and 3-5 tortilla chips.
  • For each salad, combine ¼ cup of the Tomatillo Guacamole with ¼ cup of diced baked chicken breast. Mix with fork until a Chicken Guacamole Salad is created.
  • Top the salad with ½ cup of Chicken Guacamole and 1 halved lime for squeezing (do not juice).

Notes

Nutrition Information: This meal covers your daily needs for vitamin C as well as ensuring adequate protein in both the plant and animal form. Gluten-free, nut free, dairy free.
  • Calories: 510
  • Fat: 23 g
  • Protein: 33 g
  • Carbohydrates: 50 g
  • Fiber: 21 g
  • Added Sugar: 0 g
  • Sodium: 730 mg

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