Mexican Chicken Salad
We survey Plan Z dieters on occasion and ask them all kinds of questions. In a recent survey, we asked them the biggest reason they decided to go on a diet and chose Plan Z. You know what the most popular answer was? I, for one, was surprised by the answer.
The answer was, “I could not stand the pain any longer.”
My hips hurt.
My knees hurt.
My feet hurt.
My ankles were always swollen and sore.
They just hated the pain. They didn’t like the way they looked either, but it was the pain that was the final straw. Good news is we asked them why they did Plan Z AFTER they had completed it, and it was remarkable how many people said, “After Plan Z my pain is gone or almost gone.”
So let’s set that aside for a minute and examine the situation. I did a little bit of research...
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Mexican Chicken Salad
Because the chicken is already cooked, this comes together fast. Just a little chopping and a little stirring and you’re ready to serve.
Servings: Serves 4
1 plain, cooked rotisserie chicken. Find them in your grocery deli section.
1 cup of chopped celery chunks
1 cup of diced green onion. White and light green portions.
1 small tomato, diced
½ cup of mayonnaise
½ cup of sour cream
2 Tbl of fresh lemon juice
½ tsp of cumin
hot sauce or cayenne to taste
2 Tbl of Taco Seasoning. (I hate the idea of using this taco mixture but I am going to make a rare exception because I wanted you to get the retro-taste of Chi-Chi’s or Taco Bell tacos). You can choose you level of spice. I used Original. Any brand will do.
Optional: A piece of pita bread
Optional: You can add a smear of guacamole on top of your toasted pita for even more Mexican punch. Then top with chicken salad.
Bring a large bowl out of the cupboard. Sit down at a cutting board with your chicken. Open the container and begin pulling the chicken apart. I discard the wings. Take off the skin as you go and toss that too. You just want to cube up the breast meat and any of the dark meet that you think you’d like to add to your chicken salad. Add the chunks to your bowl as you proceed. When you are finished cutting up the chicken you’ll have about four cups of cubed chicken.
To the bowl add the celery chunks, green onion and the tomato bits. Stir to mix them up.
In a small bowl, make your dressing. Add the mayo, sour cream, lemon juice and the spices. Stir to incorporate and then taste test to see if you have the amount of spiciness you like. You can always add a bit more but you can’t get it back out. When I made mine I put in about four blurps of hot sauce. When I tasted it I decided it could use a little zing from cayenne so I added a dusting on the top.
Chill the chicken salad until ready to serve.
If you are going totally low carb you can serve this over lettuce. Bib lettuce would look nice.
In the picture, you’ll see I toasted a piece of pita and piled chicken salad on top. I only ate about three bites of the pita because that’s my limit of bread. That said, the contrast of the crunchy hot pita and the cold chicken salad was great.