Whole30 Mexican Chicken Salad
Elevate your healthy eating game with this vibrant and flavorful Whole30 Mexican Chicken Salad, a nutrient-packed dish that’s as satisfying as it is wholesome. Perfectly grilled and tender marinated chicken breasts team up with crispy romaine lettuce, juicy grape tomatoes, creamy avocado, and a punch of fresh cilantro to create a bold fusion of Tex-Mex flavors. Enhanced by zesty lime juice and a smoky spice blend of cumin, chili powder, and garlic, this gluten-free, dairy-free recipe is light yet satiating. Ready in just 40 minutes, this salad is a fantastic option for meal prep, lunch, or a fresh, colorful dinner. Garnish with optional jalapeño slices for a spicy kick and serve with lime wedges for an extra citrus burst. Ideal for anyone following the Whole30 diet, this recipe ensures you won’t sacrifice taste for clean eating!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce
- 1 cup grape tomatoes, halved
- 1 large avocado, diced
- 0.5 cup red onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 1 piece jalapeño, sliced (optional)
- 4 pieces lime wedges
Instructions
In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 0.5 teaspoon garlic powder, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them, making sure each piece is well-coated. Cover and refrigerate for at least 15 minutes.
While the chicken is marinating, prepare the salad ingredients by chopping 4 cups of romaine lettuce, halving the grape tomatoes, dicing the avocado, thinly slicing the red onion, and chopping the cilantro.
Heat a grill pan or outdoor grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill.
Cook the chicken for about 6-8 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
On a large plate or bowl, arrange the chopped romaine lettuce as the base.
Top the lettuce with grape tomatoes, avocado, red onion, cilantro, and jalapeño slices if using.
Lay the sliced grilled chicken on top of the salad.
Serve with lime wedges on the side for squeezing over the salad just before eating.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 13.3 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2988 mg | 64% | |
*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.
