Mexican Chicken Salad



500 g boneless skinless chicken breast

3 tbsp home made Taco seasoning ( 1 packet store bought taco seasoning)

2 heads of romance lettuce

300 g cherry tomatoes

2 avocados, peeled and sliced

200 g fresh corn kernels

100 g fried bacon

1 red onions, chopped

50 g grated cheddar cheese

75 g salsa

3-4 tbsp. Skyr/Greek yogurt




Preheat the grill to medium heat. Place the chicken breasts in a baking tray and sprinkle with the seasoning.

Turn to coat the chicken on all sides. Chop the lettuce and prepare the other vegetables.

Grill the chicken for 5 min per side. Then allow it to rest for at least 5 minutes before slicing.

Mix the skyr with the salsa until well mixed as a dressing, served on the side.

Pile the lettuce on a big platter. Slice the chicken and put on top of the lettuce, then the avocado and tomatoes sprinkle the corn, chopped red onions, bacon and then the cheese.

Mexican Chicken Salad
Mexican Chicken Salad

You can serve this salad with rice or some black beans on the side.

Serves 4


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s