Tex-Mex Cleaved Chicken Plate of mixed greens with Cilantro-Lime Dressing

This invigorating and bright plate of mixed greens is an ideal blend of Tex-Mex flavors and new fixings. The succulent and delicate chicken matched with the fresh veggies and velvety avocado makes for a tasty and filling feast that is ideally suited for lunch or supper.

Fixings:

For the Plate of mixed greens:

2 cups cooked chicken bosom, hacked
1 head of romaine lettuce, hacked
1 cup cherry tomatoes, split
1/2 cup canned corn, depleted
1/2 cup canned dark beans, depleted and washed
1/4 red onion, cleaved
1 avocado, cleaved
1/4 cup cleaved new cilantro
1 jalapeño, cultivated and cleaved (discretionary)
Salt and dark pepper, to taste
For the Dressing:

1/4 cup new lime juice
1/4 cup olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 cup slashed new cilantro
1 garlic clove, minced
Salt and dark pepper, to taste
Guidelines:

In an enormous serving of mixed greens bowl, join the hacked romaine lettuce, cherry tomatoes, canned corn, dark beans, red onion, avocado, and slashed cilantro. Throw well to join.

In a little bowl, whisk together the lime juice, olive oil, honey, Dijon mustard, cleaved cilantro, minced garlic, salt, and dark pepper to make the dressing.

Pour the dressing over the serving of mixed greens and throw well to cover.

Add the cleaved chicken bosom to the serving of mixed greens and throw once more.

Season with extra salt and dark pepper, whenever wanted.

Decorate with hacked jalapeño and extra cilantro, whenever wanted.

Serve right away and appreciate!

Nourishing Data:

This Tex-Mex Cleaved Chicken Serving of mixed greens with Cilantro-Lime Dressing is a solid and even dinner that is high in protein, fiber, and fundamental nutrients and minerals. One serving gives around:

Calories: 420
Absolute Fat: 24g
Immersed Fat: 3.5g
Cholesterol: 60mg
Sodium: 350mg
Absolute Starches: 32g
Dietary Fiber: 8g
Sugars: 14g
Protein: 24g