Paleo Mexican Chicken Salad
Elevate your lunch or dinner routine with this vibrant and healthy Paleo Mexican Chicken Salad! Packed with bold Mexican-inspired flavors, this refreshing dish features juicy, perfectly marinated chicken breasts seasoned with lime, chili powder, and warm spices, paired with a medley of nutrient-rich vegetables like crisp romaine lettuce, creamy avocado, and zesty red onion. A touch of jalapeño adds a spicy kick, while fresh cilantro ties everything together. Quick to prepare in just under 40 minutes, this gluten-free, dairy-free, and paleo-friendly salad is a satisfying meal that’s perfect for clean eating. Serve it with lime wedges for an extra burst of brightness—ideal for meal prep or entertaining alike!
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Recipe Information
Ingredients
- 2 large chicken breast
- 2 tablespoons olive oil
- 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 1 large avocado
- 0.25 cup cilantro
- 1 small jalapeño
- 1 medium red bell pepper
Instructions
Begin by preparing the chicken marinade. In a small bowl, combine the juice of one lime, olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated, then marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, prepare the salad ingredients: chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, dice the avocado, finely chop the cilantro, dice the jalapeño (removing seeds if less heat is desired), and dice the red bell pepper.
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
Remove the chicken from the heat and allow it to rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, red onion, avocado, cilantro, jalapeño, and red bell pepper.
Add the sliced chicken on top of the salad and toss gently to combine all ingredients.
Serve immediately, garnished with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 14.7 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2966 mg | 63% | |
*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.
