Mexican Salad Platter Recipe
Recipe By Better Homes and Gardens
Opt for rotisserie or leftover chicken and this mexican salad can be on the table in just 30 minutes. Dress up the mexican food recipe with a canned chipotle in adobo sauce and corn-black bean relish for south of the border flair.
4.5
25 Rating -
Rate
Non Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Salad Platter Recipe
- 1/25 cup Olive oil or vegetable oil
- 1/2 tablespoon Snipped fresh cilantro
- 1/2 tablespoon Cider vinegar
- 0.17 Canned chipotle chile pepper in adobo sauce, drained and finely chopped
- 0.17 Clove garlic, minced
- 0.08 teaspoon Salt
- 1.67 cup Coarsely shredded lettuce
- 0.58 cup Shredded cooked chicken
- 1.67 Grape tomatoes, halved
- 1/25 cup Sliced green onions
- 0.17 Avocado, halved, seeded, peeled, and sliced
- 2.67 ounce 1 recipe corn and black bean relish or one jar corn and black bean salsa
- 0.17 Lime, halved and cut into wedges
- 0.17 can Black beans
- 0.13 cup Cooked fresh or frozen whole kernel corn
- 0.17 Small orange or green sweet pepper chopped
- 0.33 tablespoon Dressing
Nutrition
value
value
468
calories per serving
27 g Fat26 g Protein28 g Carbs16 g FiberOther
Current Totals
- Fat27g
- Protein26g
- Carbs28g
- Fiber16g
MacroNutrients
- Carbs28g
- Protein26g
- Fiber16g
Fats
- Fat27g
Vitamins & Minerals
- Calcium280mg
- Iron11mg
- Vitamin A5792mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9202mcg
- Vitamin B120mcg
- Vitamin C146mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium200mg
- Manganese2mg
- Phosphorus346mg
- Selenium31mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens