Warm Mexican Chicken Salad

Susan Maria Leach  

Warm Mexican Chicken Salad… a Rotisserie Chicken Hack!

Here’s another five-minute recipe and all you need is a chicken and a few salad ingredients. This is a wonderful meal even if you were not running short on time – that you can throw it together in five minutes is a gift. We are looking to bathe the moist chicken in the creamy sauce. Perfect bariatric texture. It is one of my favorites!

Ingredients

  • A warm rotisserie chicken any flavor as we don’t use the skin
  • One, 6 ounce cup, Fage Greek yogurt
  • 1 teaspoon Chili powder or a Mexican Chipotle blend to taste
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • One fresh lime
  • Avocado
  • Cilantro

Instructions

  • Remove the meat from the rotisserie chicken and discard the bones and skin.
  • Break up into large pieces into bowl and set aside.
  • Blend the yogurt, with the chili powder, salt, pepper and the juice of the lime in a large nonstick skillet over medium low heat.
  • Add the chicken and gently warm without stirring too much.
  • Spoon the warm saucy chicken over avocado slices and top with cilantro.
  • Delicious served with cherry tomato salad or baby spinach sautéed with garlic in olive oil.