Ensalada de Pollo al Chipotle

Ensalada de Pollo al Chipotle is a vibrant Mexican salad that combines tender chicken with a spicy chipotle dressing, making it both flavorful and satisfying. This keto-friendly dish is packed with healthy fats and protein, perfect for a light yet filling meal.

Ingredients

• Cooked chicken breast - 200 grams, shredded
• Romaine lettuce - 3 cups, chopped
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Avocado - 1 medium, diced
• Red onion - 1/4 cup, thinly sliced
• Cilantro - 2 tablespoons, chopped
• Chipotle peppers in adobo sauce - 2 peppers, minced
• Olive oil - 3 tablespoons
• Lime juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a mixing bowl, combine the shredded chicken, minced chipotle peppers, olive oil, lime juice, garlic powder, salt, and pepper. Mix well to coat the chicken in the chipotle dressing.
2. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, diced avocado, sliced red onion, and chopped cilantro.
3. Add the chipotle chicken mixture on top of the salad ingredients and toss gently to combine.
4. Serve immediately, garnished with additional cilantro if desired.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle maintenance and repair.
• Rich in healthy fats from avocado and olive oil that promote heart health.

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