Whole30 Cafe Rio Chicken Salad
Transform your salad game with this flavor-packed Whole30 Cafe Rio Chicken Salad—a healthy twist on the crowd-pleasing classic, perfect for clean-eating enthusiasts. Featuring tender grilled chicken marinated in zesty lime juice, garlic, and a medley of warming spices like cumin and coriander, this dish bursts with vibrant, Southwestern-inspired flavors. Paired with crisp romaine lettuce, juicy cherry tomatoes, creamy avocado slices, and a duo of Whole30-compliant salsa verde and ranch dressing, every bite is a balanced combination of fresh, tangy, and satisfying delight. Ready in under an hour and fully compliant with Whole30 guidelines, this nutritious salad is as easy to prepare as it is impressive to serve. Garnished with fresh cilantro and lime wedges, it’s ideal for lunch, dinner, or entertaining guests who crave wholesome yet bold cuisine.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup fresh lime juice
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 6 cups romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, sliced
- 0.5 medium red onion, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 2 large avocado, sliced
- 1 cup Whole30-compliant salsa verde
- 0.5 cup Whole30-compliant ranch dressing
- 4 pieces fresh lime wedges
Instructions
In a large bowl, combine olive oil, lime juice, minced garlic, cumin, coriander, oregano, sea salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
Grill the chicken breasts for 6-7 minutes on each side, or until they are no longer pink in the center and have reached an internal temperature of 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber slices, red onion slices, and fresh cilantro.
Top the salad with the grilled chicken slices, avocado, and drizzle with salsa verde and Whole30-compliant ranch dressing.
Serve immediately, garnished with fresh lime wedges for squeezing over the salad.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 34.2 g | ||
| Protein | 308.8 g | 618% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 617 mg | 47% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 7822 mg | 166% | |
*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.
