Tex-Mex Chicken with Avocado Mango Slaw Allergy-Friendly Recipe

Jamie Martin Health Guide
  • Happy New Year to everyone and I hope you had a wonderful holiday. Most everyone makes a resolution at the beginning of a new year, and for most adults, that may mean losing a few pounds. I know I'd like to part company with 10 pounds myself, but it can be hard to find recipes for your food allergic family that eliminate all of the problem ingredients for them as well as the problem calories for you.


    Another problem I have with any diet is giving up my Mexican food! We have a local Mexican restaurant that we go to and they are so wonderful to my food allergic daughter. They always take special care to make her tacos without cheese, so we love to eat at this place. I would probably have a much easier time losing my extra 10 pounds if I suddenly developed an allergy to tortilla chips and margaritas....but that's a whole other blog section. Anyway, since my big vice is Mexican cuisine, and my food allergic daughter loves that type of food, I've come up with a few recipes that will add lots of south-of-the-border flavor to your plate, but no allergens or unwanted fat. I hope you enjoy them.

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    Tex-Mex Chicken with Avocado Mango Slaw

    2 ¾ teaspoons kosher salt, divided
    3 garlic cloves, grated
    2 teaspoons chili powder
    1 teaspoon cumin
    2 limes, zested, divided
    1/3 cup canola oil, plus extra for frying cakes
    4 boneless, skinless chicken breasts


    In a small bowl, combine 2 teaspoons salt, garlic, chili powder, cumin, zest of 1 lime, 1/3 cup canola oil and mix well. Place chicken breasts in a large resealeable plastic bag and add the spice mixture. Make sure the chicken is coated well with the spice mixture and refrigerate for 15 minutes. Preheat large skillet on medium high heat and add the chicken breasts to the skillet. Cook chicken for 3-4 minutes on each side or until juices run clear. Transfer to a cutting board and let rest for 10 minutes before cutting each breast into ½ inch slices. To serve, spoon a cup of slaw onto the plate and place the sliced chicken breast on top of the slaw. Serves 4.


    Mango & Avocado Slaw: In a large bowl, combine juice of 2 limes, 1 tablespoon honey, 1 teaspoon kosher salt, ¼ teaspoon black pepper, 1/3 cup canola oil and whisk well. Add 2 cups pre-shredded slaw mix, 1 cup thinly sliced red onion, 1 diced avocado, 1 diced mango and ¼ cup jalapeno pepper, seeded, ribbed and finely diced. Toss lightly to combine.



Published On: January 13, 2009