Low Carb Mexican Salad

low carb mexican saladRecipes for easy weight loss programs don’t have to be dull—and this low carb recipe for a Mexican salad is a perfect example. It’s packed with flavor and an array of nutrients that are essential to keep your body working properly.

One of the main ingredients of this low carb recipe is chicken, an excellent source of lean protein, which is a key component for meals that are designed to help you lose weight. One six ounce serving of chicken boasts 48 grams of protein—it fills you up and takes longer to digest, while helping you build the lean muscle mass you need to increase your calorie burn. Plus, chicken contains no carbs and is rich in calcium and potassium.

The avocado in this salad is another great ingredient for those following diets or easy weight loss programs. They are rich in monounsaturated fat, which is easily converted to energy, and high in potassium, to help balance your critical potassium to sodium ratio. While avocados are a low fructose fruit, they contain healthy nutrients including fiber, vitamin E, folic acids and several of the B vitamins.  

This salad is easy to prepare and something the whole family will enjoy!


1 skinless, boneless chicken breast
6 cups of mixed greens
1 1/2 teaspoons Extra Virgin olive oil
1/2 red bell pepper, coarsely chopped
1/2 cup scallions, chopped
1 Haas avocado, diced
2 tablespoons fresh lime juice
1 fresh lime
2 tomato, chopped
1 mango, peeled and diced
1/2 garlic clove, minced
½ tsp chili powder
Freshly ground pepper to taste
Himalayan sea salt to taste

Preheat the grill. Season the chicken breast with the Himalayan sea salt and freshly ground pepper. Grill the chicken for 8 minutes on each side. Let the chicken cool to room temperature and then slice it into thin strips.

To make the dressing, whisk together the extra virgin olive oil, lime juice, chili pepper and garlic. Set aside.

Toss the red pepper, tomato, scallions, mango and greens until evenly combined. Then toss the greens with the dressing until evenly coated. Slice the avocado into thin strips and toss with any leftover lime juice. Toss the chicken, avocado and greens together and top with the dressing. Serve with lime wedges. 

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