Southwest Guacamole Chopped Chicken Salad
Recipe type: Chicken Dish (a clean, whole recipe)
Citric acid (from lime) - burns fat, boosts metabolism
Fiber (from avocado, sweet corn) - regulates and slows feelings of hunger, rids
the body of toxins
Lutein (from sweet corn) - supports sharp, clear vision
Lycopene (from tomato) - supports eye health and eyesight, boosts immune
Potassium (from avocado) - maintains hydrated, smooth,
supple skin
Vitamin A (from bell pepper and tomato) - a powerful nutrient for clear, smooth,
supple, radiant-looking skin
Vitamin B-6 (from avocado) - improves mood and brain function
Vitamin C (from bell pepper, sweet corn, tomato) - detoxes the body, protects
against free radicals and pollution, builds a strong and healthy immune system,
promotes clear and smooth skin

Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

Yield: 4 servings

Level: Easy
  • 1 pound organic pastured skinless, boneless chicken breasts
  • 1 ripe avocado, pits removed, peeled and diced
  • 1 lime, freshly squeezed
  • ¼ jalapeño pepper, finely diced
  • 1 tablespoon plus 1½ tablespoons fresh cilantro, chopped
  • ¼ teaspoon plus ¼ teaspoon cumin
  • ¼ teaspoon plus ¼ teaspoon garlic powder
  • 3 tablespoons sunflower oil (or organic canola oil)
  • 1½ tablespoons white wine vinegar
  • 1½ tablespoons chives, chopped
  • ¼ teaspoon crushed red pepper flakes
  • 4 cups lettuce, chopped
  • 2 large tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 cup sweet corn kernels
  • 16 organic tortilla chips
  • Salt and freshly ground black pepper
  1. Prepare the grill for medium heat.
  2. Season the chicken breasts with salt and pepper and cook for about 6 minutes. Flip the chicken and cook the second side for about 6 minutes more, or until chicken is cooked through.
  3. Allow chicken to rest for 5 minutes.
  4. Roughly chop the chicken into bite-sized pieces.
  5. Place the diced avocado and half of the freshly squeezed lime juice into a large mixing bowl. Use a fork to mash the avocado until it reaches a creamy consistency. Add the jalapeño, 1 tablespoon cilantro, ¼ teaspoon garlic powder, and ¼ teaspoon cumin. Season well with salt. Stir to combine. Mix in the cubed chicken.
  6. Next prepare the Chimichurri Dressing. Add the oil, vinegar, remaining lime juice, chives, 1½ tablespoons cilantro, ¼ teaspoon cumin, ¼ teaspoon garlic powder, and crushed red pepper flakes to a mixing bowl. Season with salt, and whisk until well combined.
  7. Assemble salads by arranging lettuce on serving plates. Add tomatoes, bell pepper, and corn. Drizzle the Chimichurri Dressing over the salads. Add heaping spoonfuls of the guacamole chicken, and top each salad with a few crushed tortilla chips. Serve.
Nutrition Information
Serving size: 4 Calories: 422 Fat: 23g Saturated fat: 3.8g Carbohydrates: 24.8g Sugar: 5.4g Sodium: 471mg Fiber: 7g Protein: 38.5g Cholesterol: 87mg
Recipe by The Scrumptious Pumpkin at