Mexican Chicken Bean & Bell Pepper Salad

Bright, beautiful, very appetizing — a real extravaganza of taste! Mexican salad with chicken, beans and bell peppers is nutritious and satisfying. The piquant and unusual dressing will leave few people indifferent. Delight your loved ones and guests with an incredible combination of flavors!
cook time: 30 min
Nora Vaughn
Mexican Chicken Bean & Bell Pepper Salad

Nutrition Facts (per serving)

140
Calories
10g
Fat
5g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Chicken breasts 200 g
Vegetable oil 1 tbsp
Italian herbs 0.5 tsp
Salt to taste
bell pepper 50 g
Cherry tomatoes 4 pc
Onion 20 g
Canned beans 4 tbsp
Canned corn 4 tbsp
Iceberg lettuce 140 g
Green cilantro to taste

Refueling:

Avocado 1 pc
Olive oil 2 tbsp
Lemon juice 2 tbsp
Ground hot pepper to taste

Recipe instructions

Step 1

Step 1
How to make Mexican Salad with chicken, beans and bell peppers? Prepare the necessary ingredients. Wash the chicken breast, pat dry with paper towels and lightly pound with a hammer. Sprinkle breast with Italian herbs. Heat vegetable oil in a frying pan over high heat. Add chicken and sear for about 4 minutes on each side. Finally, add a little salt and pepper as desired.

Step 2

Step 2
Wash the red bell pepper and remove its seeds. Cut the pepper pulp into small cubes. Do not completely remove the white partitions inside the vegetable. It is believed that they contain most of the vitamins.

Step 3

Step 3
Wash the cherry tomatoes and cut into small pieces.

Step 4

Step 4
Transfer the peppers and tomatoes to a salad bowl. Peel the red onion and finely chop it. It is better to take red onion, as it will look better in the finished dish.

Step 5

Step 5
Drain cans of beans and corn. Add the beans and corn to the salad bowl with the remaining ingredients.

Step 6

Step 6
Prepare the ingredients for the dressing. Wash the avocado and cut it in half. Be careful not to cut your hand.

Step 7

Step 7
Remove the pit. Using a small knife, cut the flesh inside the fruit into cubes, being careful not to damage the thick skin.

Step 8

Step 8
Scoop out the avocado pulp and mash it with a fork.

Step 9

Step 9
Add olive oil and lemon juice. It is better to squeeze the lemon through a strainer so that the seeds do not get into the dressing.

Step 10

Step 10
Add ground red pepper to taste. Stir the dressing.

Step 11

Step 11
Wash the iceberg lettuce and shake off the water. Carefully separate the sheets, trying to maintain their round shape. Salt and season the previously prepared salad with avocado sauce and place it in a heap inside the iceberg leaf. Cut the chicken breast into two portions and place on top. Garnish the salad with a slice of lemon and fresh cilantro.

Additional rubrics

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