Chicken Chile Salad
Brighten up your mealtime with this flavorful and vibrant Chicken Chile Salad, a perfect fusion of smoky, zesty, and fresh ingredients that will leave your taste buds delighted. Juicy grilled chicken breasts seasoned with paprika and lime take center stage, complemented by a colorful mix of crisp romaine lettuce, cherry tomatoes, creamy avocado slices, and mildly spiced diced green chiles. Tossed in a refreshing lime-cilantro dressing, this salad is further elevated with optional toppings like shredded Mexican blend cheese and crunchy tortilla strips for added texture and flavor. Ready in just 35 minutes, this hearty, protein-packed salad is a fantastic choice for a healthy main dish or a crowd-pleasing appetizer. Perfect for fans of bold Mexican-inspired flavors, this recipe is your go-to for a quick yet impressive meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh lime juice
- 1 minced Garlic clove
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Canned green chiles (diced and drained)
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (thinly sliced)
- 1 piece Avocado (sliced)
- 0.5 cup Shredded Mexican blend cheese (optional)
- 0.5 cup Tortilla strips (optional, for topping)
Instructions
Preheat a grill pan or outdoor grill to medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, then season with salt, ground black pepper, and paprika on both sides.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and allow it to rest for 5 minutes before slicing it thinly.
In a small bowl, whisk together the lime juice, minced garlic, chopped cilantro, and the remaining 1 tablespoon of olive oil to make the dressing. Adjust salt and pepper to taste.
In a large mixing bowl, combine the romaine lettuce, cherry tomatoes, red onion, avocado slices, and the diced green chiles.
Drizzle the lime-cilantro dressing over the salad and toss gently to combine.
Add the sliced grilled chicken to the salad and toss lightly to distribute.
If desired, top the salad with shredded Mexican blend cheese and tortilla strips for added texture and flavor.
Serve the Chicken Chile Salad immediately as a refreshing main dish or a hearty appetizer.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 16.6 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 635 mg | 49% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
