*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Followed the recipe as written with the exception of adding the whole bell peppers. I made this up the night before waiting to add the avocados then next day when I served it. I make with my own taco seasoning blend adapted from 'Famous Taco Seasoning Mix' on the AR website. The carrots and celery were very crunchy right after I made it and didn't seem to go with the Mexican flavor however the next day they had softened up and the whole salad tasted much better so letting it marinate awhile is a good idea. I ended up adding some cilantro since I had some on hand a nice addition. This sure is a chock full of healthy stuff salad.?
This is very tasty and easy! Changes I made: used 2 tsp. olive oil (not butter) to cook the chicken. It's much healthier. Also I served the whole mixture on a bed of raw baby spinach rather than mixing it in and I doubled the amount of spinach. I will definitely make it again.
This was really tasty and healthy! I used leftover rotisserie chicken. I also used shredded carrot so there wasn't such a hard bite in the salad.and more salsa. I liked it as written! Thanks for the recipe!
Wonderful. Used chic broth to cook quinoa. Doubled the recipe using 2 1/2 lbs of chicken cut small. Be sure to cut red onion and carrots very small. I served all hot stirred together and added extra salsa. Really fresh and delish!!