Mexican Chicken Salad Stacks

Mexican Chicken Salad Stacks

0 Reviews
From: Diabetic Living Magazine

These citrus-avocado salad bowls topped with seasoned chicken are the perfect choice when you're in a hurry.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total)
  • 1 teaspoon ancho chile powder or chili powder
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon dried thyme, crushed
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 4 cups shredded romaine lettuce
  • 1 avocado, halved, seeded, peeled, and sliced
  • 2 oranges, peeled and sectioned
  • 1 ounce queso fresco cheese, crumbled, or Monterey Jack cheese, shredded ( ¼ cup)


  • Prep

  • Ready In

  1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until about ½ inch thick. Remove plastic wrap.
  2. Preheat broiler. In a small bowl, stir together chile powder, oregano, thyme, salt, and black pepper. Sprinkle spice mixture evenly over chicken pieces; rub in with your fingers.
  3. Place chicken on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through broiling. Slice chicken.
  4. Meanwhile, in a medium bowl, whisk together the orange juice, oil, vinegar, and honey. Add lettuce; toss to coat.
  5. To assemble, divide lettuce mixture among four dinner plates. Top with sliced chicken, avocado, and orange sections. Sprinkle with cheese.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 306 calories; 13 g fat(3 g sat); 7 g fiber; 18 g carbohydrates; 30 g protein; 119 mcg folate; 68 mg cholesterol; 11 g sugars; 4,606 IU vitamin A; 65 mg vitamin C; 85 mg calcium; 2 mg iron; 153 mg sodium; 775 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (92% dv), Folate (30% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 protein, 1½ fat, 1 vegetable, ½ fruit

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