Low Carb Cafe Rio Chicken Salad
Savor the bold, zesty flavors of this Low Carb Cafe Rio Chicken Salad—a mouthwatering twist on a Tex-Mex favorite that’s perfect for anyone looking to enjoy a wholesome, keto-friendly meal. Juicy chicken breasts are slow-cooked with lime juice, aromatic spices like cumin and chili powder, and a hint of garlic, then crisped up in a skillet for irresistible texture. Served atop a bed of fresh mixed greens, cherry tomatoes, creamy avocado slices, and shredded cheddar cheese, this salad is elevated with a drizzle of tangy salsa verde and a dollop of sour cream. Garnished with fresh cilantro, this low-carb delight is as stunning as it is satisfying, making it an ideal choice for meal prep, lunch, or dinner. Plus, it’s ready in just under an hour and fits perfectly into a busy, healthy lifestyle!
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Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 0.25 cup lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 8 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 large sliced avocado
- 1 cup shredded cheddar cheese
- 0.5 cup fresh cilantro, chopped
- 0.5 cup sour cream
- 0.5 cup salsa verde
Directions
Step 1
Place chicken breasts in a slow cooker. Add chicken broth, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Step 2
Cook on low for 4-6 hours or until the chicken is tender and shreds easily.
Step 3
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Step 4
Heat olive oil in a large skillet over medium heat. Add the shredded chicken to the skillet and cook for about 5-7 minutes, stirring occasionally until slightly crispy.
Step 5
While the chicken is cooking, prepare the salad bowls. Divide mixed greens evenly among four bowls.
Step 6
Top each salad with equal amounts of cherry tomatoes, sliced avocado, and shredded cheddar cheese.
Step 7
Add the crispy chicken on top of each salad.
Step 8
Drizzle each salad with salsa verde and a dollop of sour cream.
Step 9
Garnish with fresh cilantro and serve immediately.
Nutrition Facts
| Serving size | (2351.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2968.1 |
| Total Fat 153.5g | 0% |
| Saturated Fat 56.5g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 949.7mg | 0% |
| Sodium 3935.0mg | 0% |
| Total Carbohydrate 71.7g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 21.8g | |
| Protein 334.2g | 0% |
| Vitamin D 9.1IU | 0% |
| Calcium 1388.7mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 5311.5mg | 0% |
Source of Calories