Tex-Mex Chicken Salad Recipe - Low Carb & Healthy

Low carb recipe for Tex-Mex Chicken Salad which belongs to the Salads recipe category.

Ingredients Needed

  1. head cauliflower
  2. red bell pepper, diced
  3. cup (55 g) diced red onion
  4. cup (30 g) canned green chiles
  5. 4 ounces (115 g) Monterey Jack cheese, cut in
  6. -inch (6 mm) cubes
  7. cup (25 g) sliced black olives
  8. 1 cup (225 g) diced cooked chicken
  9. cup (80 g) mayonnaise
  10. teaspoon ground cumin
  11. teaspoon dried oregano
  12. 1 teaspoon chili powder
  13. 1 tablespoon (15 ml) white wine vinegar
  14. 1 teaspoons lime juice
  15. cup (21.3 g) chopped fresh cilantro

Cooking Instructions

Chop the cauliflower, including the stem, into -inch (1.

3-cm) bits.

Put them in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 7 minutes.

Assemble the red pepper and the next 5 ingredients (through chicken) in a big mixing bowl.

When the cauliflower comes out, uncover it and let it sit to cool for at least 5 minutes, and more won't hurt?you don't want it to melt your chunks of cheese.

When the cauliflower has cooled a bit, drain it and add it to the chicken mixture.

Meanwhile, mix together the mayo, cumin, oregano, chili powder, white wine vinegar, and lime juice.

Pour over the chicken-cauliflower mixture and toss well.

Add the cilantro and toss again.

Chill it if you have time, but it's pretty darned good even if it's still slightly warm!

Serving Yield

3 servings

Nutrition Information

Each with 25 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g usable carbs.