I am on a posting spree! I made this once before but the photo was too dark…back when it was cloudy and cold here. Now its scorching hot with blaring sun until 10pm or later. In the states, the later it gets, the cooler it is. In Germany, the later it gets the hotter it is. I need to buy an air conditioner as soon as possible! In the effort to keep my house cool, I made this Mexican chicken salad so I didn’t have to turn the oven on. Good stuff.
3 chicken breasts
2 tsp salt
1 tsp red pepper flakes
2 tsp garlic powder
1 tsp cumin
1 tsp cilantro
1 lime, juiced
1 lemon, juiced
1 jalapeno, diced
1/2 onion, diced
2 tomatoes, chopped
1 ear of corn, steamed and kernels removed
1/2 can black beans, cooked and drained
2 avocados, cubed
1 head butter lettuce, leaves cleaned and removed from the core
Heat a medium sized pot and fill it half way with water. Add 1 tsp salt, 1 tsp red pepper flakes and 1 tsp garlic powder along with the 3 chicken breasts. Boil the chicken about 20 to 25 minutes until cooked through. Remove from the water and set to the side.
In a large bowl, mix together the remaining 1 tsp salt, 1 tsp garlic powder along with the cumin, cilantro, lime, lemon, jalapeno, onion, tomatoes, corn, beans and avocado. Stir together.
Once the chicken has cooled, shred with a fork and add it to the bowl.
Spoon the mixture into your lettuce leaf. Easy 🙂
Recipe makes 5 servings
Each serving is 2 lettuce wraps
Each serving has 11 carbs