Low Carb Mexican Chicken Salad
Bursting with vibrant colors and bold flavors, this Low Carb Mexican Chicken Salad is a healthy, satisfying meal that doesn’t compromise on taste. Perfectly seasoned grilled chicken, marinated in a zesty lime and spice blend, is paired with crisp salad greens, creamy avocado, juicy cherry tomatoes, and a touch of heat from fresh jalapeño. Finished with tangy cotija cheese, fresh cilantro, and a simple lime-sour cream dressing, this salad is a fiesta in every bite! Ready in just 35 minutes, this nutritious, protein-packed recipe is ideal for keto and low-carb lifestyles, offering a refreshing twist on classic Mexican flavors. Perfect for lunch, dinner, or meal prep, it’s a wholesome and delicious choice that will have you coming back for seconds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups mixed salad greens
- 1 large avocado
- 1 cup cherry tomatoes
- 0.5 cup red onion
- 0.5 cup cilantro leaves
- 1 unit jalapeno pepper
- 0.25 cup cotija cheese
- 0.25 cup sour cream
- 1 tablespoon additional lime juice
Instructions
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
In a shallow dish, mix together 2 tablespoons of olive oil, 2 tablespoons of lime juice, cumin, chili powder, garlic powder, salt, and pepper.
Add the chicken breasts to the dish and coat them well with the marinade. Allow to marinate for at least 15 minutes or up to 1 hour in the refrigerator.
While the chicken marinates, prepare the salad ingredients. Halve the cherry tomatoes, slice the red onion thinly, dice the avocado, and finely chop the cilantro and jalapeno pepper. Set aside.
Heat a grill pan or skillet over medium-high heat. Add the marinated chicken breasts and cook for about 7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Set aside to rest for a few minutes.
In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, avocado, cilantro, jalapeno, and cotija cheese.
Slice the rested chicken into strips and add to the salad bowl.
In a small bowl, whisk together the sour cream and 1 tablespoon of lime juice to use as a dressing.
Drizzle the dressing over the salad, toss everything gently to combine, and serve immediately. Enjoy your low-carb Mexican chicken salad!
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 16.8 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3567 mg | 76% | |
*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.
