Description
A delicious low-carb salad packed with chicken, peppers, and a zesty dressing.
Ingredients
Scale
- 1 pound chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed greens
- 1/2 cup avocado, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup sour cream
Instructions
- In a skillet, heat olive oil over medium-high heat.
- Add sliced chicken, peppers, and onion to the skillet.
- Sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Cook, stirring occasionally, until the chicken is cooked through and vegetables are tender.
- In a large bowl, combine mixed greens, avocado, and cilantro.
- Top with the chicken and vegetable mix.
- Drizzle with lime juice and add sour cream before serving.
Notes
- Feel free to add other vegetables like zucchini or mushrooms.
- This salad can be served warm or cold.
- For extra flavor, marinate the chicken in lime juice before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg