Mexican Chicken Salad With Pico De Gallo | Low Carb

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Added by Serg

✅Mexican Chicken Salad with Pico de Gallo

  • Total Carbs/Serving: 10.9g
  • Total Net Carbs/Serving: 5.4g
  • Nutrition: 532 Calories/20.2g Protein/48.4g Fat/10.9g Carbs/5.6g Fiber
  • Pico De Gallo Ingredients: Makes 12 servings; ¼ C per serving
  • Nutrition: 49.4 Calories/0.7g Protein/4.8g Fat/3.6g Carbs/1g Fiber (2.6g Net Carbs)
  • 1 ½ lbs. Plum tomatoes, seeded and diced 1 Small white onion, diced 1-2 Serrano or Jalapeno peppers, seeded and diced ¼ C MCT oil or extra light olive oil 1 Garlic clove, chopped 1 C Cilantro, chopped Juice of 1 lime ½ tsp. Kosher salt ¼ tsp. Ground cumin


  1. Mix all ingredients in a bowl until combined.
  2. Place in an airtight container an refrigerate for 2-3 hours before serving.

Mexican Chicken Salad with Pico De Gallo Serves 4; ~3/4C per serving

  • 2C Chicken, dark or dark and white meat, diced
  • ½ C Green pepper, diced
  • ½ C Chipotle Lime Mayo
  • 2 tbsp. Sour cream
  • ½ C Shredded Mexican blend cheese
  • ¼ C Scallions, thinly chopped (green parts only)
  • ½ C Cilantro, chopped
  • 1 tsp. Dot’s taco seasoning (see below for recipe)
  • 1 Serrano or jalapeno pepper, seeded and diced (optional)
  • Sea salt & black pepper for taste (optional)
  • 1 C Pico de gallo, divided
  • 8C Mixed greens
  • 4 oz. Avocado, diced and divided


  1. 1. In a large mixing bowl, combine chicken, peppers, mayo, sour cream, cheese, scallions, cilantro, taco seasoning, salt and pepper. Mix until combined.
  2. Chill in an airtight container until ready to serve. 
  3. For serving, plate 2 cups of mixed greens on 4 separate plates.
  4. Top each plate with chicken salad. Top the each serving of chicken salad with ¼ C of the pico de gallo. Serve with diced avocado.

Chicken Salad

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