Low Carb Mexican Chicken Salad

Low Carb Mexican Chicken Salad

This dish is great any time of the year. Create a marinade that fills your chicken fillets with flavor. While waiting for your chicken to marinate you have plenty of time to put together your Mexican Ranch Dressing and your Pico do Gallo ( gallo sounds like gylo) also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, onion, and chili’s. This meal will excite your pallet with all the amazing spice combination and the marinade is amazing anytime to spice up your chicken.

Tip: Use fresh Chicken Breast but if you don’t have any, I buy Harvest Creek Chicken Breasts frozen in a box from Costco, thaw them out, wash off with water, pat them dry and I’m ready to go, they are delicious.

Chicken Salad

Marinade for Chicken

2 cups water
1/3 cup soy sauce
3 tps xylitol
1 tbl salt
2 tbls apple cider vinegar
1 ½ tps cayenne pepper
2 tsp hickory smoke flavoring
2 tps paprika
2 tps garlic powder
1 tps onion powder
1 tps ground black pepper

4 chicken breast fillets

Mexican Ranch Dressing

½ cup mayo
2 tbls minced onion
2 tablespoons diced tomato
2 tsp minced fresh cilantro
1tbl white vinegar
1 tsp canned chopped mild green chiles
¾ tsp paprika
½ tsp xylotil
¼ tsp salt
Pinch of dried dill weed, ground cumin, cayenne pepper

Pico De Gallo (Salsa)

2 medium tomatoes, diced
1/3 cup red onion
4 tsp chopped mild green chiles in can or 1 jalapeno, seeded and diced
2 teaspoons lime juice
2 tsp minced fresh cilantro
¼ tsp salt
¼ tsp ground black pepper

½ a head chopped iceberg lettuce
1 head chopped romaine lettuce
1/3 cup chopped red cabbage
1 ½ cup Tex Mex (Kraft) (cheddar, Monterey jack with jalapeno peppers) or your choice
½ cup sour cream
½ cup guacamole (if desired, carbs not calculated in carb count)

Make the marinade first, combine all ingredients in a dish and add the chicken, cover and place in fridge up to 2 hours.
Make the Mexican Ranch dressing by combining all ingredients in a bowl, cover and place in fridge.
Make the Pico de Gallo by combining all ingredients in a bowl, cover and place in the fridge.

Chop iceberg lettuce, romaine lettuce and red cabbage, place in bowl mix together.

Fire up the BBQ heat to 500 F, place chicken on grill and cook for 4-7 minutes on each side.

Preparation

In a separate bowl add a large handful of lettuce greens, ¼ cup of Mexican Ranch Dressing add a handful of Tex Mex cheese, stir together.
Place on dinner plate, sprinkle a handful of Tex Mex cheese on salad, slice chicken breast and place on top of salad.
Add ¼ cup Pico de Gallo (salsa) on top of chicken.
Place sour cream on side of plate, guacamole is also an option to place on side of plate.

Repeat for each serving.
Enjoy!

Yeild: 4 Servings 8.95 net carbs each

Stay healthy and live well

Gayle