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Southwest Chicken Salad

Posted on 6/10/2022 by Schuyler Traudt
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Does summertime comfort food exist? We think it does! Here's a great example - Southwest Chicken Salad. This recipe works great as either a side or a main course and can be enjoyed for lunch or for dinner. Check it out - it is sure to impress!

For more information about FIT Medical Weight Loss programs and how we can help you reach your weight loss goals contact one of our clinics below or click here for more information. Our weight loss coaches are here to help! Please reach out to us today to get started.

 

For the dressing:

  • 2/3 cup (156 ml) of Keto mayo
  • 1 shallot (10 g), finely minced
  • Juice of 1 lime
  • 1 Tablespoon (3 g) of fresh chives, finely chopped
  • 1 garlic clove (3 g), minced
  • 2 teaspoons (10 ml) of apple cider vinegar
  • Salt and freshly ground black pepper, to taste

For the salad:

  • 4 chicken tenders (approx. 400 g)
  • 2 Tablespoons (30 ml) of avocado oil
  • 8 small spears (128 g) of asparagus, trimmed and cut into 2-inch pieces
  • 1 small zucchini (120 g), sliced
  • 1 small yellow squash (120 g), sliced
  • 2 cups (66 g) of shredded Romaine or Cos lettuce 
  • 1 avocado (200 g), pitted and sliced
  • 4 sweet mini peppers (120 g), deseeded and sliced
  • 1 small cucumber (220 g), sliced
  • 1 serrano or jalapeno pepper, thinly sliced (optional)
  • 4 scallions, thinly sliced, to serve
  • 2 Tablespoons of cilantro, chopped, to serve
  • Salt and freshly ground black pepper, to taste
  • Lime wedges, to garnish

INSTRUCTIONS

  1. Blend all the dressing ingredients together until smooth, then refrigerate until ready to serve.
  2. Season the chicken tenders with salt and pepper and brush with 1 tablespoon avocado oil. Heat a grill pan over a medium-high heat and grill the chicken tenders until fully cooked, 4 to 5 minutes per side. Transfer to a plate, let rest for a few minutes and slice. Set aside.
  3. Add zucchini, yellow squash, and asparagus to a bowl, season with salt and pepper and drizzle with the remaining tablespoon of oil; toss to coat. Grill the zucchini, yellow squash, and asparagus until just tender. 
  4. Assemble the salads by layering the lettuce, chicken, grilled vegetables, and remaining ingredients into 4 salad bowls. Pour over the dressing and add cilantro and scallions if desired. Garnish with lime wedges. 

Find the original recipe here at Kalyn's Kitchen!

Please contact us if you have questions or want to learn more about our weight loss programs, Botox and Fillers, or Pellet Bio-Identical Hormone Replacement: 

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