Are You What You Eat?

Easy Back to School Recipe shared from resident chef, Teresa Pierce, Milestone Center!

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Fiesta Chicken Salad


2 lbs. boneless, skinless chicken breast

5 limes (3 for marinade; 2 for guacamole)

2 ripe avocados

Fresh cilantro, chopped (1/4 cup for marinade; 2 tbsp for guacamole)

1 red onion, diced (1/2 of onion for the salad; 1/4 cup for guacamole)

2 tbsp taco seasoning

2-3 garlic cloves

1 tbsp honey

Salt & pepper

1 ear corn, kernels cut off cob

1/2 red bell pepper, finely chopped

1/2 cup chopped tomato




  • Marinate chicken (recipe below); refrigerate 2 hours to overnight
  • Make guacamole (recipe below); cover as indicated and refrigerate


Chicken marinade

Juice of 3 limes

1/4 cup chopped fresh cilantro

2 tbsp. taco seasoning

2-3 cloves chopped garlic

1 tbsp honey


Mix together and pour over chicken. Marinate 2 hours to overnight.



2 ripe avocados

Juice of 2 limes

1/4 cup diced red onion

2 tbsp chopped fresh cilantro

Salt & pepper to taste


Mix together w/ masher, in food processor, or stand mixer.  Cover with plastic wrap completely touching top of guacamole to prevent browning; then cover the container.




  • Grill marinated chicken; then dice and chill
  • Remove corn from cob; sauté in vegetable oil for about 1 minute; then chill
  • Combine corn, peppers, 1/2 red onion, tomato and chicken
  • Fold in guacamole
  • Taste and season w/ salt and pepper


Serve with tortilla chips or in lettuce wraps.

**** Teresa Notes: If you don’t have a lot of prep time and don’t want to grill and marinate your own chicken, you can take a shortcut and use a rotisserie chicken from the grocery.

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