Southwestern Chicken Salad w/ Bacon & Avocado
I had a very full day planned today and I was looking forward to it. Unfortunately I woke up this morning and my back was locked up so I had to cancel all of my plans. This has happened to me a couple of times, the latest was in CT in 2010 and had me down for about a week. It’s totally frustrating, but the good news is that I’m stuck at home and immobile so I’m free to post this recipe today. Glass half full, I’m all about it!
So I made this chicken salad during the same weekend that I posted the other Grilled Chicken & Bok Choy Salad. I’m not sure which was my favorite, they were both pretty delicious. What I liked about this one though is that it lent itself perfectly to being stuffed into a romaine lettuce wrap for a low carb lunch on the go. I know you can simply shred the lettuce and eat them together, but there is just something about the wrap/sandwich format that is satisfying sometimes. And it’s one of the things I occasionally miss while doing low carb, so wrapping this in lettuce was a nice treat for me.
This refreshing summer salad also stands fine on it’s own though, and is a great way to use up leftover grilled chicken. And bacon. If you have any leftover. (laughs hysterically) Really, who has leftover bacon? Not me. Ever.
I added some jicama for crunch and some roasted poblanos for heat – hope you guys like it!
2 cups cooked chicken, chopped
2 poblano peppers, roasted & chopped
1/2 cup raw jicama, chopped
2 avocados, peeled & chopped
2 green onions, chopped
1/4 cup cilantro, chopped
1/4 cup cooked bacon, chopped
1/4 cup mayonnaise
2 Tbl lime juice
2 tsp ground cumin
1/2 tsp garlic powder
1 tsp ground coriander
salt & pepper to taste
Combine the chicken, poblanos, green onions, jicama, and avocado in a medium bowl. In a smaller bowl, combine the mayo, lime juice and spices until blended. Add the dressing to the salad and stir gently to combine. Stir in most of the bacon and cilantro, leaving a small amount out to use as garnish. Taste and season with salt and pepper. Serve wrapped in lettuce, low carb tortilla wraps, or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.
Approx. nutrition data per serving:
170 calories, 13g fat, 2g net carbs, 9g protein
Depending on how this back thing goes, I’ll either be MIA for a few days or posting like mad out of sheer boredom! I still have some recipes/photos backlogged and ready to post so hopefully there won’t be too much of a lull while I’m too gimpy to slave over the stove. Yesterday I started working on a kid friendly low carb corn dog and it was a total bust. Obsessed with making that work somehow though so look for it soon! M-