Mexican-Spiced Chicken Salad

with Guacamole Dressing & Pepitas

30 MIN

2 Servings

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From the Test Kitchen

This dish features roasted chicken thighs served over a bright and hearty bed of fresh arugula, roasted sweet potato, and spicy marinated tomatoes—all tossed together in a tangy guacamole dressing. It's finished off with toasted pepitas for a welcome crunch.
8-12 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Boneless, Skinless Chicken Thighs
1 Lime
4 oz Grape Tomatoes
½ lb Sweet Potato
4 oz Sweet Peppers
2 oz Arugula
2 Tbsps Raw Pepitas
1 oz Sliced Pickled Jalapeño Pepper
¼ cup Guacamole Or 1 Avocado
2 Tbsps Grated Cotija Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & season the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stems of the sweet peppers; remove the cores, then large dice. Medium dice the sweet potato. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan.

2 Roast the chicken & vegetables

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan of seasoned vegetables. Drizzle with olive oil. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer the roasted chicken to a cutting board. Transfer the roasted vegetables to a bowl.

3 Prepare the remaining ingredients

Meanwhile, place the pepitas in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Halve the lime crosswise. Halve the tomatoes. If you received avocado, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl and lightly mash with a fork until smooth. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the guacamole or mashed avocado, the juice of 1 lime half, and 2 teaspoons of olive oil; season with salt and pepper. In a separate bowl, combine the halved tomatoes, the juice of the remaining lime half, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Toast the pepitas

Discard the foil from the reserved sheet pan. Carefully add the seasoned pepitas to the reserved sheet pan in an even layer. Toast in the oven 3 to 5 minutes, or until lightly browned. Remove from the oven.

5 Mix the salad & serve your dish

Meanwhile, slice the roasted chicken crosswise. To the bowl of guacamole or avocado dressing, add the arugula, marinated tomatoes (including any liquid), and roasted vegetables. Toss to combine; taste, then season with salt and pepper if desired. Serve the sliced chicken over the dressed salad. Garnish with the toasted pepitas and cheese. Enjoy!