Paleo Cafe Rio Chicken Salad
Embrace the vibrant, zesty flavors of the Southwest with this Paleo Cafe Rio Chicken Salad, a healthy and satisfying spin on a beloved classic. Perfect for those following a paleo lifestyle, this recipe is made with juicy, marinated chicken breasts seasoned with lime, garlic, and smoky spices, served atop a crisp bed of romaine lettuce, fresh cilantro, cherry tomatoes, red onion, and creamy avocado. The star of the dish is the tangy homemade dressing, blended with green chilies, paleo mayonnaise, and fresh lime juice for a burst of flavor in every bite. Ready in just 45 minutes, this gluten-free and dairy-free salad is an easy weeknight dinner or meal-prep favorite, packed with wholesome ingredients and delicious textures. Treat your taste buds to this customizable, nutritious feast that's as beautiful as it is flavorful!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Romaine lettuce
- 0.5 cup Fresh cilantro
- 1 cup Cherry tomatoes
- 1 piece Avocado
- 0.5 cup Red onion
- 4 ounces Canned green chilies
- 0.5 cup Paleo mayonnaise
- 1 whole Lime
- 1 teaspoon Minced garlic
Instructions
In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Place 2 chicken breasts in a shallow dish and pour the mixture over them, ensuring they are well-coated. Let them marinate for at least 15 minutes.
While the chicken is marinating, chop 6 cups of romaine lettuce, 0.5 cup fresh cilantro, 1 cup cherry tomatoes, 1 avocado, and 0.5 cup red onion. Set aside.
Heat a skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 7-8 minutes on each side, or until cooked through and no longer pink.
Remove the chicken from the skillet and let it rest for a few minutes. Then slice into thin strips.
To make the dressing, in a blender combine 4 ounces canned green chilies, 0.5 cup paleo mayonnaise, juice of 1 lime, and 1 teaspoon minced garlic. Blend until smooth.
In a large bowl, toss together the chopped romaine lettuce, cilantro, cherry tomatoes, and red onion.
Divide the salad mixture into 4 serving bowls. Top each with sliced chicken, diced avocado, and drizzle with the prepared dressing.
Serve immediately and enjoy your Paleo Cafe Rio Chicken Salad!
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 16.3 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2006 mg | 43% | |
*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.
