Mexican Chicken and Vegetable Salad

mexican-chicken-vegetable-salad Travis Rathbone


  • 3 cups shredded skinless, boneless, cooked store-bought rotisserie chicken
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 3 cups packed torn radicchio (about 4 oz.)
  • 1 cup chopped jicama (about 5 oz.)
  • 2 avocados, halved, pitted and cubed
  • 1/4 cup cilantro leaves
  • 1/4 cup sliced almonds, toasted
  • 2 scallions, sliced on a bias


1. In a large serving bowl, toss chicken with 1 Tbsp. oil, 2 Tbsp. lime juice, chili powder and salt.

2. Add remaining ingredients and remaining 1 Tbsp. each oil and lime juice; gently toss to combine until well coated. Serve immediately.

  • Prep Time:
  • Total Time:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 453
Fat per serving: 29g
Saturated fat per serving: 4g
Cholesterol per serving: 99mg
Fiber per serving: 10g
Protein per serving: 37g
Carbohydrate per serving: 17g
Sodium per serving: 575mg
Iron per serving: 2mg
Calcium per serving: 66mg

Good to Know

This zesty, crunchy salad is hearty enough to be your main dish, thanks to 10 grams of fiber and 37 grams of belly-flattening protein.