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Entrée & Main Dish Recipes

Mexican Chicken Salad with Avocado Dressing

Packed with slimming nutrients, this colorful entrée sets the stage for a deliciously good-for-you meal.

Serving Size:


Active Time:

15 min.

Total Time:

15 min.


  • 12 cups mixed greens
  • 2 large tomatoes, diced
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 3 cups shredded rotisserie chicken
  • 1 cup edamame
  • 1 cup fresh corn
  • ¼ cup fresh cilantro
  • 1 avocado
  • ½  tsp. ground cumin
  • 1 clove garlic
  • ⅓ cup olive oil
  • 4 limes, zested and juiced


  1. Arrange mixed greens in large bowl or platter. On top, layer tomatoes, beans, peppers, chicken, edamame and corn in horizontal rows.
  2. In food processor, puree cilantro, avocado, cumin, garlic, oil, ⅓ cup lime juice and 1 tsp. lime zest until smooth. Drizzle dressing over salad; just before serving, toss well to coat.

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