Mexican chicken salad stacks

Delight your taste buds with these zesty Mexican chicken salad stacks bursting with vibrant flavors and textures. Perfect for a light and satisfying meal.

Ingredients:

• ¼ cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 clove garlic, grated
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4 cups torn green-leaf lettuce
• 4 cups baby spinach
• 2 cups shredded cooked chicken
• 1 cup halved grape tomatoes
• 1 cup halved and sliced cucumber
• ½ cup slivered red onion
• ⅓ cup sliced pepperoncini
• ⅓ cup crumbled feta cheese
• 2 tablespoons toasted unsalted sunflower seeds

Instructions:

1. Combine oil, lemon juice, minced garlic, dried oregano, sugar, salt, and pepper in a spacious bowl.
2. Ana Cadena
3. Mix in lettuce, baby spinach, cooked chicken, cherry tomatoes, cucumber, red onion, and pickled pepperoncini; toss gently until everything is evenly coated. Present the dish topped with crumbled feta cheese and roasted sunflower seeds.

Summary:

• Calories: 1747 kcal
• Fat: 76 g
• Protein: 201 g
• Carbs: 66 g
• Potassium: 4799 mg
• Magnesium: 359 mg