Mexican Chopped Chicken Salad

Serves 4
Prep Time: 15 Minutes


Mexican Chopped Chicken Salad Recipe
Mexican Chopped Chicken Salad


In a large bowl add the romaine, spinach, bell pepper, tomatoes, green onions, 1/4 of the cilantro, and chicken. Toss and set aside.

To a food processor or high-speed blender add the dressing ingredients: the rest of the cilantro, 1/2 the avocado, lime juice, garlic, oil, vinegar, sea salt, black pepper, honey, cumin, and coriander. Blend until smooth. If it's too thick add a little water..

Toss in the bowl with the rest of the ingredients. Put into individual serving bowls and top each bowl with a few slices of avocado. Enjoy!


1 head Romaine (chopped)
1 cup Baby Spinach (lightly chopped)
1 Red Bell Pepper (diced)
1 cup Cherry Tomatoes (sliced in half)
1 Cucumber (diced)
3 stalks Green Onion (diced)
1 can Black Beans (drained/rinsed)
1 lb Chicken Breast, Cooked (chopped or shredded)
1 cup Cilantro (divided)
1 Avocado (divided)
2 Tbsp Lime Juice
2 Garlic (cloves, minced)
1/4 cup Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
1/2 tsp Cumin
1/2 tsp Coriander
Sea Salt & Black Pepper (to taste)
1 tsp Raw Honey


Preheat the oven to 350° and add everything except the chocolate chips to a food processor. Mix for 1 minute.

Fold in chocolate chips.

Use a scoop and make even balls and lay them on a parchment-lined baking sheet.

Bake for 20 minutes. Remove and let cool on a cooling rack.

Cook an extra 2 minutes if you like your cookies crunchy.


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