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Mexican Chicken Salad

I’ve come to a desperate point in losing the baby weight where it’s just not coming off anymore. We eat really healthy. I’m nursing. But can’t exercise (awesome abdominal injury). So it’s really frustrating that there’s not much more I can do! Enter: 17 Day Diet. I’d never heard of it until a FB friend posted about her amazing success with it.

Anyway, long story short, since this isn’t a fitness blog, the diet is eating really low carb. So this is what we had for lunch today. So good! We ate it alone, but it would be a fantastic filler for tacos or lettuce wraps (if you want to keep it low carb).

 

Mexican Chicken Salad | a kitchen cafe

 

 

Prep: 20 minutes

Serves: 2-3 as main dish

 

3 chicken breasts

1 red pepper

5-6 green onions

sour cream

salsa

mexican seasoning

salt and pepper

 

Season chicken breasts with mexican seasoning and grill.

Chop the pepper and green onions. Once cooled, slice or cube the chicken.

Combine chicken, peppers and onions in a bowl. Add sour cream to desired consistency. I used 2 dollops, then about 2 spoonfuls of salsa. Add salt, pepper and mexican seasoning to taste.

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