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.