This light lunch is prepared with the addition of popular ingredients. Mexican Appetizer Guacamole. However, there will be no pasta or mashed avocado. You will only taste guacamole when the ingredients are mixed in one salad. Shake tasty separately gas station. It will be quite a lot, so you can store it in a glass jar in the refrigerator, this will save you time in next time. Pour dressing salad of greens, tomatoes, avocados and chicken, add corn chips for satiety and enjoy it. You can put the salad in a container and take it with you, packing chips and dressing separately. Nutrition value of one serving: (total one ) Calories 390, total fat 28 g, saturated fat g., proteins 11 g., Carbohydrates 30 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 1 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Salad
- 1/3 Art. finished chicken breast without skin shredded (grilled chicken or chicken leftovers)
- 1/4 Art. grape tomatoes cut in half
- 1/4 part of a small red onion, finely chopped
- 4 tbsp. salad greens
- Half a small avocado
- Half lime
- 6 corn tortilla chips, broken
Vinaigrette dressing with cilantro and jalapenos
- 1/3 Art. coarsely chopped cilantro
- 2 tbsp. l lime juice (from about 2 limes)
- 2 tsp white wine vinegar
- 1/4 tsp ground zira
- Pinch of sugar
- Half a small jalapeno pod, peeled and finely chopped
- 1/4 Art. grape seed oil
Recipes with similar ingredients: chicken breasts, lettuce, grape tomatoes, Avocado, grape oil, lime juice, pepper jalapeno, cilantro, cumin, tortilla
Recipe preparation:
- Vinaigrette dressing with cilantro and jalapeno: in a small in a bowl mix cilantro, lime juice, vinegar, zira, sugar, pepper jalapeno, 0.5 tsp salt and a little ground black pepper. Slowly, without ceasing to beat, pour in oil, mixing everything well dressing ingredients. The amount of refueling received is enough about 5 servings of salad; keep it in the refrigerator in sealed container for 5 days.
- Soak the onions in a bowl of cold water for 10 minutes, then drain water.
- Add onion with lettuce, chicken to a large bowl, tomatoes and 2 tbsp. l vinaigrette dressing. Stir, salt and pepper to taste. Cut the avocado into small pieces. Lay out Avocado over salad, sprinkle with lime and sprinkle with chips. If a you take the salad with you, pack the vinaigrette dressing separately and pour salad on it just before meals.
