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Tex Mex Chicken Salad

Written by Keren Chen
  • 10 mins
  • 1

It's as easy as 1, 2, 3! Grab your veggies, protein and dressing - this salad comes together that quickly!

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  • two fresh jalapenos, minced
  • half red bell pepper, diced
  • quarter sweet white onion, diced
  • five oz boneless, skinless chicken breast, cooked
  • half avocado, sliced
  • half cup cilantro or scallions, chopped
  • half tbsp chipotle powder, cumin, paprika and garlic powder
  • one lime, juices
  • salt and pepper to taste


  1. Put everything in a bowl and mix well...seriously it’s that easy.
  2. Pair it with a bed of greens to keep it low-carb or go with apple slices,rice crackers, sprouted wraps, sourdough for extra complex carbs.
  3. It keeps for 2 days in the fridge.

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