Chipotle Lime Avocado Chicken Salad for a Flat-Belly Diet - dummies

Chipotle Lime Avocado Chicken Salad for a Flat-Belly Diet

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Yum might be your reaction after you try this flat-belly recipe for Chipotle Lime Chicken Avocado Salad. Using Greek yogurt instead of sour cream reduces the fat, and fresh avocado adds a satisfyingly creamy feeling in your mouth. If you prefer some heat, take it up a notch with a few drops of Sriracha hot sauce!

Prep time: 20 minutes

Cook time: 20–25 minutes

Yield: 4 servings

1 pound boneless, skinless chicken breasts

Pinch of kosher salt

2 pinches of pepper

1 Haas (California) avocado

1/8 teaspoon garlic powder

1 tablespoon fresh cilantro, roughly chopped

1 tablespoon green onions, chopped

3 tablespoons nonfat plain Greek yogurt

1 teaspoon chipotle hot sauce

1 lime, juiced

2/3 cup canned corn niblets, drained

4 cups Bibb lettuce, for serving

  1. Remove any visible fat from the chicken breasts, rinse, and pat dry. Season the chicken with the salt and 1 pinch of the pepper.

  2. Heat the grill or grill pan to medium heat. Place the chicken on the grill and cook for about 10 minutes on one side; flip, continuing to grill until cooked through, about 12 to 14 minutes for medium-size chicken breasts.

  3. In a medium bowl, mash the avocado. Stir in the garlic powder, cilantro, green onions, yogurt, hot sauce, lime juice, and the remaining pinch of pepper.

  4. When the chicken is cooked through and the juices run clear, transfer it to a cutting board and let it rest for 5 minutes. Dice the chicken into bite-size pieces and add to the avocado mixture. Add the corn and mix until incorporated. Serve the chicken salad over Bibb lettuce leaves.

Per serving: Calories 226 (From Fat 78); Fat 9g (Saturated 1g); Cholesterol 73mg; Sodium 306mg; Carbohydrate 11g (Dietary Fiber 4g); Protein 27g.