Mexican Rotisserie Chicken Salad Lettuce Cups
Created by ForeverMama on July 24, 2024
- Servings: 4-6
- Prep Time: 15-20m
- Cook Time: 0m
- Recipe #43253
Ingredients
- 1 pound chicken, shredded from store-bought rotisserie chicken
- 4 ounces baby butter leaf lettuce
- 4 ounces pepper jack cheese, freshly shredded
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 small red onion, diced
- 15 ounces of black beans, drained and rinsed (1 can)
- 1 avocado, diced
- 1/4 cup fresh cilantro leaves, chopped
- Dressing
- 2 limes, juiced
- 3 tablespoons olive oil
- 1/2 teaspoons chili powder
- 1/2 teaspoons cumin
- 1/2 teaspoons garlic powder
- 1/4 teaspoons smoked paprika
- 1/4 teaspoons salt, plus more to taste
- 1/4 teaspoons pepper
- Toppings
- 1/2 cup of sour cream
- 1 lime, cut into wedges for squeezing
- Chili powder (for sprinkling over the top)
How to Make
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Step 1: In a large bowl, combine the shredded chicken, diced bell peppers, diced red onion, and black beans.
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Step 2: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper.
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Step 3: Pour the dressing over the chicken and vegetable mixture, and toss to combine. For best results, let the mixture sit in the refrigerator for a couple of hours so the flavors can mingle.
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Step 4: Add the shredded cheese, diced avocado and fresh cilantro to the bowl, and gently toss to combine.
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Step 5: Lay individual Sweet Baby Butter leaves on a platter and place a spoonful of chicken salad on top.
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Step 6: Top with a dollop of sour cream, a squeeze of lime, and a sprinkle of chili powder. Serve immediately.
Nutritional Facts
- Serving Size: 1 (460.4 g)
- Calories 819
- Total Fat - 51.4 g
- Saturated Fat - 23.4 g
- Cholesterol - 359 mg
- Sodium - 668.4 mg
- Total Carbohydrate - 51.9 g
- Dietary Fiber - 14.3 g
- Sugars - 9.2 g
- Protein - 42.9 g
- Calcium - 430.9 mg
- Iron - 6.5 mg
- Vitamin C - 102.3 mg
- Thiamin - 0.6 mg