Mexican Chicken Salad + Weekly Menu

In case you’re not as addicted to Instagram as I am and didn’t see my Instastories and updates, my best friend of THIRTY YEARS got married this weekend. The wedding was in Cincinnati and it. Was. Incredible. It was a whole weekend of wedding festivities – rehearsal and rehearsal dinner Thursday night, a party at Kendra Scott on Friday, followed by a Reds game, and Saturday was all things wedding starting at 6am.

It wasn’t even my wedding day and I was so sad to see it come to an end. It went by too, too quickly!

Between Cancun the first week of the month and being in Cincinnati Thursday through Sunday of this week, I’m a little “off”. I haven’t worked out since Wednesday (gahh!) and I’m most definitely sleep deprived. My feet were also ABUSED this weekend – my college days are done and heels are not kind to my poor mama feet.

As Mark was driving us home this afternoon, I was planning our week – what days I need Mark to drop off the girls on account of an early meeting, what we’re eating for dinner, placing our grocery order, etc. It was productive! When I got home, it was laundry, meal prep, and packing lunches…of course I’m yet to unpack myself. I tend to be one of those people that unpacks over the course of several days, taking things out of my bag as I need them.

The fun-packed month of April will quiet down for us and we’re back to the daily grind. It’s also back to regular workouts and homemade meals. As much as I didn’t want to get life in order after a long, way-too-fun weekend, it was almost cathartic.

If you’re anything like me, you appreciate quick and easy meals that can be eaten throughout the week for lunch or dinner alike. This Mexican Chicken Salad is beyond delicious and I love it served on crackers, on bread with avocado, or on top of a salad. So versatile, so delicious!


5.0 from 2 reviews
Mexican Chicken Salad
Author: 
Prep time: 
Total time: 
Serves: 6 servings (1 cup each)
 
Ingredients
  • 1 lb cooked and shredded chicken breast
  • ⅓ cup low-fat mayonnaise
  • ΒΌ cup enchilada sauce
  • juice of ½ lime
  • Β½ oz (1/2 packet) taco seasoning
  • 1 (4 oz) can diced green chiles
  • 1 cup no salt added caned corn
  • 1 green bell pepper, diced
  • ¼ red onion, diced
  • ½ cup fresh cilantro, chopped
Instructions
  1. Whisk together the mayonnaise, enchilada sauce, lime juice, taco seasoning, and green chiles in a medium bowl. Add the chicken and mix well with a large spoon.
  2. Fold in the corn, bell pepper, red onion, and cilantro. Serve immediately or refrigerate until ready to serve.
Notes
Recipe slightly adapted from The Cookie Rookie
Nutrition Information
Serving size: ~ 1 cup Calories: 166 Fat: 2.7 Carbohydrates: 9.8 Sugar: 4.5 Sodium: 605 Fiber: 1.7 Protein: 23.0 Cholesterol: 62

Weekly Menu: April 15th – 19th

Be well,

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4 Comments

  1. April 16, 2018 / 2:47 pm

    This looks delicious! Can’t wait to try it πŸ™‚

  2. April 17, 2018 / 4:42 am

    Fresh dish! The combination of avocado and chicken is amazing

  3. Ms Anina
    April 30, 2018 / 6:30 pm

    Hi I give you much props for having a different meal everyday of the week and you have children. I have 4 and I cook for the entire week so I dont have to cook every day if I can help it. The mexican chicken salad looks delicious and I want to make it.

    https://bit.ly/2JDgJo6

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