Lower Carb Ensalada de Pollo (Mexican Chicken Salad) | Jai
Lower Carb Ensalada de Pollo (Mexican Chicken Salad)
25 mins prepServes 4
This classic Mexican chicken salad is perfect for the upcoming summer season and comes together with basic ingredients. It's designed for weight loss with lower carbs and can be served with tostadas, crackers, or lettuce boats.
1. Boil water with the garlic cloves, 1/4 onion, salt to taste, and bay leaves. Once it boiling, add the chicken and cook for 25-35 minutes depending on size.
2. While the chicken boils, drain the corn and chop the vegetables.
3. Remove the chicken and let it cool down. Discard the remaining ingredients.
4. Add the potatoes and chayote into the water. Boil for 12-13 minutes or until fork tender.
5. To a bowl, combine the Greek yogurt, light mayo, vinegar from the jalapeños, and mustard.
6. Shred the chicken.
7. Add all of the vegetables, shredded chicken, and yogurt sauce to a bowl and mix well. Add salt and pepper if needed. Store in the fridge for at least 30 minutes.
8. AIR FRYER TOSTADAS: Add oil spray to the tortillas and cook at 375° F for 7-8 minutes, flipping halfway.
9. One serving: ~1.5 cup of chicken salad on 4 tostadas.
