Whole30 Mexican Salad
Elevate your salad game with this vibrant and nutrient-packed Whole30 Mexican Salad! Bursting with bold flavors and wholesome ingredients, this recipe combines crisp Romaine lettuce, juicy cherry tomatoes, crunchy jicama, creamy avocado, and zesty cilantro, all topped with tender grilled chicken for a satisfying protein punch. Sweet strips of bell peppers and aromatic red onion add a pop of color and subtle sweetness, while a tangy lime-citrus dressing infused with cumin and chili powder ties everything together with a smoky Mexican flair. Ready in just 30 minutes and perfect for meal prep or fresh entertaining, this healthy salad is gluten-free, dairy-free, and completely Whole30-approved. Whether you’re embarking on your Whole30 journey or just craving some southwest-inspired goodness, this salad is a flavorful and guilt-free delight!
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Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 1 small Jicama
- 2 Avocado
- 0.5 cup Cilantro
- 2 Lime
- 0.25 cup Olive oil
- 0.5 teaspoon Cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Grilled chicken breast
- 2 Bell peppers (assorted colors)
Instructions
Start by preparing the Romaine lettuce. Wash the leaves thoroughly under cold running water, then pat them dry with a paper towel or use a salad spinner. Chop the lettuce into bite-sized pieces and place in a large salad bowl.
Rinse the cherry tomatoes and slice them in half. Add them to the salad bowl.
Peel and thinly slice half of a red onion and add it to the bowl.
Peel the jicama and cut it into thin matchsticks. Add to the salad for a crunchy texture.
Cut the avocados in half, remove the pits, and dice the flesh. Use a spoon to scoop the diced avocado into the salad bowl.
Chop the cilantro and add half a cup to the salad for a fresh, herby note.
Slice the grilled chicken breast into strips or bite-sized pieces and add to the salad.
Prepare the bell peppers by removing the stems and seeds, then slicing them into thin strips. Add to the salad.
For the dressing, juice the two limes into a small mixing bowl. Add the olive oil, cumin, chili powder, salt, and black pepper. Whisk the dressing together until it's well combined.
Pour the dressing over the salad and gently toss all the ingredients together until evenly coated.
Serve immediately, garnishing with additional cilantro if desired.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 33.0 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 6130 mg | 130% | |
*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.
