Heart-Healthy Mexican Chicken Salad
Savor the flavors of Mexico with our Heart-Healthy Mexican Chicken Salad, a vibrant and nutritious meal that's perfect for clean eating and mindful dining. This recipe features tender, cumin- and chili-spiced grilled chicken breasts paired with a medley of wholesome ingredients like black beans, sweet corn, creamy avocado, and juicy cherry tomatoes, all layered on a bed of crisp romaine lettuce. Fresh lime juice, a drizzle of olive oil, and a sprinkle of cilantro come together to create a light, zesty dressing that ties the salad together. Packed with protein, fiber, and healthy fats, this dish is a satisfying, gluten-free option for lunch or dinner. With just 40 minutes from prep to plate, it’s a flavorful way to nourish your body while delighting your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 can black beans
- 1 cup corn kernels
- 1 cup cherry tomatoes
- 1 large avocado
- 0.5 medium red onion
- 0.5 cup fresh cilantro
- 1 large head romaine lettuce
- to taste freshly ground black pepper
- to taste salt
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
In a small bowl, whisk together 1 tablespoon of olive oil, the juice of the lime, cumin, chili powder, and garlic powder to create a marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow the chicken to marinate for at least 10 minutes.
While the chicken is marinating, prepare the salad ingredients: drain and rinse the black beans, thaw the corn kernels if using frozen, halve the cherry tomatoes, dice the avocado, finely chop the red onion, and roughly chop the cilantro.
Wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Once the grill is preheated, remove the chicken breasts from the marinade and place them on the grill. Cook for about 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Meanwhile, in a large bowl, combine the black beans, corn, cherry tomatoes, avocado, and red onion.
Add the remaining tablespoon of olive oil to the vegetable mixture, and season with salt and freshly ground black pepper to taste. Add half of the chopped cilantro and gently toss everything together.
To assemble the salad, distribute the chopped romaine lettuce on plates. Top with the mixed bean and vegetable salad, and lay the sliced grilled chicken on top.
Garnish the salad with the remaining chopped cilantro and additional lime wedges if desired.
Serve the salad immediately and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 27.6 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4115 mg | 88% | |
*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.
