mexican baked chicken and avocado salad

My love for Mexican food runs deep.  As much as I wish I could always wrap it up in a warm flour tortilla, I know that I can’t.  Thankfully, mexican flavors are bold and bright, and you can do a lot of healthy things with it.


Baked Mexican Chicken and Avocado Salad

What I used:
(This recipe requires no exact measurements)

  • 3 large boneless chicken breast
  • 1 pack organic taco seasoning (if I don’t have one on hand I use equal parts cumin, chili powder, onion powder and garlic powder)
  • olive oil
  • avocado
  • cilantro
  • onion (any color)
  • tomato
  • lime
  • salt

For the chicken:

  • Preheat over to 350.
  • Cut each chicken breast in half width wise, making 2 thin pieces.
  • In a bowl, combine about 1/4 olive oil with taco seasoning.
  • Place the chicken pieces into the oil and coat them all well.
  • Bake chicken for 30 minutes.
  • Squeeze fresh lime over the top when done.
  • You can chop, shred or dice the chicken… whichever you prefer.

For the avocado salad:

  • Chop up avocado, cilantro, onion and tomato.  You can use whatever amounts you like.  Personally I go cilantro heavy and onion light.
  • Comine the ingredients, add a large pinch of salt and a big splash of lime.

When you’re ready, put both on a plate and enjoy!

**We’re linked up with Kelly the Kitchen Kop and This Chick Cooks**

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