5.0 from 9 votes
Cilantro Lime Grilled Chicken Salad
This Cilantro Lime Grilled Chicken Salad is tender marinated chicken that’s grilled to perfection then served over baby spinach with cherry tomatoes, corn, and avocado. A hearty salad that’s packed with flavor and also happens to be full of nutrition.
Prep Time
15 mins
Cook Time
15 mins
Marinating time
1 hr
Total Time
1 hr 25 mins
Servings: 4 servings
Calories: 383 kcal
Course:
Main Course , Salad
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 pound boneless chicken breasts
Marinade and dressing:
- 1 bunch cilantro
- 4 garlic cloves peeled
- 1 lime juiced
- 1 tablespoon apple cider vinegar
- 4 tablespoon olive oil
- 1 jalapeño or red chili seeded and coarsely chopped
- 1 small red onion thinly sliced
- kosher salt and pepper to taste
Salad:
- 4 cups baby spinach
- 1 cup cherry tomatoes halved
- 1/2 cup corn kernels
- 1 large avocado diced
Instructions
- To a small food processor add all the marinade/dressing ingredients and pulse until almost smooth.
- In a bowl place the chicken breast and add 2 tablespoons of the marinade. Transfer the remaining marinade (without touching the raw meat) in a small jar and refrigerate.
- Refrigerate the chicken for 1 hour to overnight. Just before cooking it, remove from the fridge and allow it to sit over the counter for 20 minutes to reach room temp.
- Preheat an outdoor grill or a grill pan over medium heat. Grill the chicken breast until nicely charred and cooked through, for around 12-14 minutes.
- Meanwhile, in a large salad bowl add all the salad ingredients.
- Once the chicken is done cooking, place it on a chopping board and allow it to sit until ready to handle. Slice and add it to the salad bowl.
- Drizzle the salad with the remaining marinade from the jar. Toss to combine and serve.
Cup of Yum
Notes
- Protein: Instead of chicken, try grilled steak, salmon, or shrimp.
- Greens: Swap out the baby spinach for romaine or a mixed greens blend. Kale or arugula will also work just fine.
- Vegetables: You can add other vegetables to the mix, some suggestions include grilled veggies such as asparagus, zucchini, or bell peppers. Marinated artichoke hearts or black olives are also a nice addition.
- Cheese: A sprinkle of cheese on top is so tasty. I recommend shredded Mexican cheese or cheddar.
Nutrition Information
Serving
1serving
Calories
383kcal
(19%)
Carbohydrates
15g
(5%)
Protein
27g
(54%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
789mg
(33%)
Potassium
1022mg
(29%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
3193IU
(64%)
Vitamin C
36mg
(40%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 383
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 789mg | 33% |
| Potassium | 1022mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 3193IU | 64% |
| Vitamin C | 36mg | 40% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.