Mexican Chicken Salsa Salad

A salsa-like salad that's great for the summer: refreshing, healthy, and delicious. Plus, it requires no cooking

I completely forgot to think of something to post today. Oh and I haven't been to the grocery store in a few weeks. Basically, I've been living off the bajillion things I have in my freezer.

In my defense, I've been out of town a lot, so why would I go buy a bunch of fresh food just for it to sit and rot in my refrigerator.

I absolutely hate wasting food. Which is why my freezer and my pantry are my kitchen bff's.

Don't get me wrong... I always have some sort of fresh produce around.

Onions last for at least a month and I have some leftover veggies from the last time I bought fresh produce. {Here are some tips for storing fresh fruits & veggies}

This salsa or salad or whatever this is is super simple to throw together.

I literally just threw the recipe together {including chopping everything} and then took pictures in less than 45 minutes.

And it's one of those good things to keep in your fridge to have for an easy & tasty snack or a healthy lunch that doesn't fill you up but keeps you satisfied for hours.

You can serve it with some chips if you'd like or just eat it from the bowl {my preferred method}.

Mexican Chicken Salsa Salad

A salsa-like salad that's great for the summer: refreshing, healthy, and delicious. Plus, it requires no cooking

Print Rate

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Author: Meme

Ingredients

• 1 small red onion minced1 small red onion minced
• 1 cup boiling water1 cup boiling water
• 15 oz chickpeas rinsed & drained15 oz chickpeas rinsed & drained
• 1/2 medium jalapeño minced1/2 medium jalapeño minced
• 1 TBSP extra virgin olive oil1 TBSP extra virgin olive oil
• 1 lime1 lime
• 1 cup grape tomatoes or cherry tomatoes, quartered or halved1 cup grape tomatoes or cherry tomatoes, quartered or halved
• 2 cups chicken or turkey breast, cooked & shredded2 cups chicken or turkey breast, cooked & shredded
• 1 avocado diced1 avocado diced
• 1 TBSP green onions or chives, minced1 TBSP green onions or chives, minced

Instructions

• Put the red onion in a bowl and pour very hot water over onion. Let sit for at least 10 minutes {this is usually when I chop the other veggies}.
• Add the remaining ingredients to a glass or plastic bowl and stir well.
• Drain red onion and add to bowl. Stir well, and let sit for at least 15 minutes.
• Cover and refrigerate when not in use.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

What I used to make this recipe:

Meme

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