Mexican Chicken Salad with Roasted Pepper Salsa
Prep time
Cook time
Total time
Serves: 4
  • Salsa:
  • 1 cup corn
  • 1 red pepper, seeded and chopped
  • 1 cup mushrooms, chopped
  • 1 Tbsp coconut oil or butter
  • Cilantro
  • Lime Juice
  • Salad:
  • 2-3 cups shredded chicken seasoned with taco seasoning
  • Avocado
  • Lettuce, chopped
  • Tomatoes, chopped
  • Cheese, shredded
  • Lime Juice
  1. In a skillet, heat oil or butter over medium heat.
  2. Add chopped pepper and mushrooms, saute until tender.
  3. Add corn and continue cooking until cooked through and slightly browned.
  4. Remove and place in a bowl.
  5. Top with cilantro and lime juice.
  6. Assemble salads with chopped greens, avocado, tomatoes, seasoned chicken, cheese and salsa.
  7. Squeeze with fresh lime juice.
Recipe by Simple Roots at