Mexican Chicken Salsa with Vegetable Sticks
A refreshing and protein-rich salsa made with fresh seasonal vegetables and lean chicken, perfect for dipping with crisp vegetable sticks.
Ingredients
- Chicken Breast40 g
- Cucumber100 g
- Tomatoes100 g
- Onion20 g
- Carrot50 g
- Salt1 g
- Cilantro5 g
- Lime10 ml
- Chili Powder1 g
- Pumpkin Seeds20 g
Instructions
- 1Step 1
If using cooked chicken, dice it into small pieces (1 minute). If using raw, quickly cook a small piece and dice (prep 1 min, cook 3-4 min, cool 2 min - total 7-8 min, fits within snack total time if done ahead). Let's assume cooked chicken is available (e.g., leftover from lunch prep).
- 2Step 2
Dice the cucumber and tomatoes into small pieces (3 minutes).
- 3Step 3
Finely chop the onion and cilantro (2 minutes).
- 4Step 4
In a bowl, combine the diced cucumber, tomatoes, onion, cilantro, diced chicken, pumpkin seeds, lime juice, salt, and chili powder (3 minutes). Stir gently to combine.
- 5Step 5
Cut the carrot and an extra piece of cucumber into sticks for dipping (1 minute).
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