Cilantro Lime Chicken Salad
Brighten up your meals with this vibrant and flavor-packed Cilantro Lime Chicken Salad! This recipe combines juicy, marinated chicken infused with zesty lime, fresh cilantro, and warm cumin, perfectly seared for a golden finish. Served atop a crisp bed of mixed greens with cherry tomatoes, creamy avocado, crunchy cucumber, and the optional tang of feta cheese, this salad is a refreshing, protein-packed meal that's ideal for lunch or dinner. With just 15 minutes of prep time and a quick 20-minute cook, it's a simple yet impressive dish that's bursting with bold, fresh flavors. Top it off with a drizzle of lime vinaigrette or the savory pan juices for a truly irresistible experience! Perfect for those seeking a gluten-free, wholesome, and deliciously satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 4 tablespoons Fresh lime juice
- 1 teaspoon Lime zest
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro, chopped
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1 large Avocado, diced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Feta cheese, crumbled (optional)
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, fresh lime juice, lime zest, minced garlic, ground cumin, salt, black pepper, and chopped cilantro to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Coat the chicken evenly and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. The internal temperature should reach 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before slicing.
While the chicken is resting, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, sliced cucumber, diced avocado, red onion, and feta cheese (if using).
Slice the rested chicken into thin strips and arrange it on top of the salad.
Drizzle any remaining pan juices over the salad or add a simple lime vinaigrette if desired. Toss gently to combine.
Serve immediately and enjoy your vibrant Cilantro Lime Chicken Salad!
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 15.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2677 mg | 57% | |
*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.
