Recipe Image

Mexican Chicken Salad Stacks

  • 30 m
  • 35 m
Diabetic Living Magazine
“These citrus-avocado salad bowls topped with seasoned chicken are the perfect choice when you're in a hurry.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/21/2019