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Mexican Style Chicken Salad

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A lot of people think that eating clean means eating chicken breast, rice, and broccoli over and over. That certainly is a clean meal — but it is also really darn boring.

Eating clean doesn’t mean you have to eat boring meals. There is so much potential variety in all the delicious vegetables and lean protein sources available to us, and so many different and healthy ways we can choose to combine and cook them. All it takes is a little bit of knowledge and a little bit of creativity.

Here is a Mexican-style salad that works well chicken, salmon, or a couple of hard-boiled eggs. The photo shows chopped chicken breast that has been lightly seasoned and pan fried. This is a complete meal in the sense that it contains your protein in the chicken, fats in the avocado and olive oil dressing, and carbs in the corn and beans. (Note: You can swap out veggies if you are not eating corn and beans.)

I’ve also included the recipe for a light yogurt-based dressing made with olive oil, which is a monounsaturated fat and good for your heart.

Enjoy this delicious and colorful salad that is guilt free!

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Mexican Style Chicken Salad

Here is a Mexican-style salad that works well chicken, salmon, or a couple of hard-boiled eggs.

Category Dinner, Lunch, Salad
Compliance Level Kickstart, Lifestyle
Prep Time 20 minutes
Total Time 20 minutes
Servings 1
Author Sophia McDermott Drysdale



  • 2 cups chopped romaine lettuce
  • 1/2 cup chopped broccoli or cucumber
  • 1/3 cup chopped carrots
  • 1/3 cup chopped cherry tomatoes
  • 1/3 chopped bell pepper any color
  • 1/2 avocado
  • 1/3 cup of canned corn
  • 1/3 cup of canned pinto beans or whatever bean you have


  • 1 tsp organic Greek yogurt
  • 1 tsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Combine dressing ingredients in a bowl and whisk or put into a sealed container and shake until mixed.
  2. Add all the salad ingredients to a bowl.
  3. Add the dressing to the salad and toss thoroughly.
  4. Add chicken, salmon, hard-boiled egg, or protein of your choice.

Recipe Notes

If you’d like a little crunch in your salad, you can chop up some jicama or break up some baked sweet potato chips over the top.

To make this compliant on the Performance level, swap out the corn and beans for different vegetables and leave the yogurt out of the dressing.

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Sophia McDermott Drysdale
Sophia is an athlete, coach, trainer, and mother. Her focus is women's health and fitness, as well as pregnancy and postpartum workouts and nutrition. Her new e-book Spring Into Summer offers a seven-day meal plan with over thirty recipes.

Sophia also offers personalized diet and workout programs on her website, a no-nonsense nutrition eBook, and a free weekly newsletter full of health and fitness tips. Sophia travels the world to teach seminars and she offers Lifestyle camps in Las Vegas.

Her sporting career started when she was four years old as a jazz ballet dancer. At age eleven, she began gymnastics and trained in an elite squad for almost ten years. In 2002, she began Brazilian jiu jitsu (BJJ) and was awarded her black belt in 2010 making her the first Australian female to receive a black belt in the sport.

Sophia competed nationally and internationally, earning multiple state, national, Pan-Pacific, and Pan-American titles, as well multiple No Gi World Champion titles and a World Champion title. Currently, she lives in Las Vegas, Nevada and competes in figure shows. She holds the distinction of being the Overall Unlimited Champion in the Figure division for the NPC federation.

Sophia received her qualification in gymnastics coaching and Cert III and IV for Personal Training. She has worked as a personal trainer specializing in functional training for athletes and nutrition for more than a decade. Sophia travels the world to teach BJJ, women's self defense, and nutrition seminars. She also runs a women's only training program in Las Vegas.