Say hello to your new summer obsession! This Cilantro Lime Chicken Salad is the ultimate way to enjoy big, bold flavors in a light, fresh meal. Made with juicy marinated chicken, crisp romaine, sweet-tangy mango salsa, and a zesty lime-cilantro dressing, every bite tastes like sunshine in a bowl.
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: The combination of zesty lime, fragrant cilantro, and sweet mango creates a truly vibrant taste sensation.
- Hearty Yet Healthy: With lean chicken thighs and loads of crisp veggies, this salad is both filling and nutritious—no heavy dressings or processed add-ons needed.
- Versatile & Customizable: This Cilantro Lime Chicken Salad can easily be tailored to your preferences, making it perfect for family dinners, meal prep, or backyard get-togethers.
- Restaurant-Quality Results at Home: The easy homemade marinade and fresh salsa take this salad to the next level, sparing you a trip to your favorite café.
Ingredients You’ll Need
Every ingredient in this salad plays an essential role. The simple marinade infuses the chicken with bold Latin-inspired flavors, while the fresh produce brings layers of color, texture, and that undeniable “crunch” factor. Don’t forget the mango salsa—it’s what makes this dish pop!
- Olive oil: Helps the marinade cling to the chicken and adds richness without heaviness.
- Freshly squeezed lime juice: Provides a tangy, citrusy brightness that lifts all the flavors.
- Fresh chopped cilantro (coriander): Infuses both the marinade and the salad with a burst of herbaceous freshness.
- Garlic, crushed: Adds a subtle bite and rounds out the savory notes in the dish.
- Honey & brown sugar: A touch of sweetness balances the lime and creates gorgeous caramelization on the chicken.
- Ground cumin: Lends a warm, earthy spice that makes the marinade irresistible.
- Salt: Essential for bringing out all the savory, tangy, and sweet notes.
- Chicken thigh fillets (boneless, skinless): Incredibly juicy and flavorful—perfect for salads.
- Romaine (Cos) lettuce leaves: Crisp, sturdy, and the perfect base for all your toppings.
- Red pepper (capsicum), sliced: Adds crunch, color, and a subtle sweetness to the mix.
- Large mango, diced: Sweet and juicy, mango is the star of the fresh salsa.
- Avocado, diced: Creamy avocado balances out the citrus and spice beautifully.
- Green onion (shallot), thinly sliced: A hint of sharpness for depth in every bite.
- Extra cilantro leaves & red chili flakes: Optional, but make for the most vibrant, flavorful garnish you can imagine.
Variations
Don’t be afraid to customize your Cilantro Lime Chicken Salad! You can swap in favorite ingredients, adjust the spice level, or make it work for different diets—all with delicious results.
- Swap the protein: Try grilled shrimp, tofu, or even thinly sliced steak for a different twist.
- No mango? No problem: Pineapple or peaches work beautifully as sweet fruity substitutions.
- Add crunch: Toss in toasted pepitas, roasted chickpeas, or crispy tortilla strips for texture.
- Make it dairy-friendly: Scatter some crumbled cotija or feta cheese on top for salty-creamy goodness.
How to Make Cilantro Lime Chicken Salad
Step 1: Marinate the Chicken
Whisk together olive oil, lime juice, chopped cilantro, garlic, honey, brown sugar, cumin, and salt to create your marinade. Place the chicken thighs in a shallow dish and pour about one-third of the marinade over them—reserve the rest for the dressing! Let the chicken soak up all that flavor for at least 15 minutes, but if you have an hour or two, your tastebuds will thank you.
Step 2: Grill the Chicken and Peppers
Heat a little oil in a grill pan or skillet over medium-high. Grill the chicken thighs until golden and cooked through—work in batches so you don’t overcrowd the pan. Let the chicken rest. Then, in the same pan, sauté or grill the sliced red peppers until they’re charred at the edges and cooked to your liking.
Step 3: Make the Mango Salsa
While the chicken rests and the peppers cool, it’s salsa time! In a bowl, mix together diced mango, creamy avocado, and sliced green onion. Drizzle in a couple of tablespoons from the reserved dressing/marinade and toss gently so everything gets a hit of that fresh, citrusy flavor.
Step 4: Assemble the Salad
Layer your salad bowls (or a big platter!) with Romaine leaves, the grilled peppers, and a generous scoop of mango salsa. Slice your chicken into strips and arrange on top. Finish everything off by drizzling with more of the reserved dressing and showering with extra cilantro and chili flakes, if you love a little heat.
Pro Tips for Making Cilantro Lime Chicken Salad
- Let the Chicken Rest: Letting the grilled chicken rest for a few minutes before slicing helps keep it extra juicy and ensures every bite is full of flavor.
- Reserve the Marinade—Safely: Always separate out some marinade before adding it to raw chicken, so you have a fresh, food-safe portion ready for drizzling as dressing.
- Perfect Mango Salsa Texture: Use just-ripe mango and avocado so they hold their shape and don’t become mushy when tossed together.
- Char for Flavor: Don’t be afraid to get those peppers and chicken nicely charred in spots—those smoky bits make the salad irresistible.
How to Serve Cilantro Lime Chicken Salad
Garnishes
Finish this salad with a sprinkle of extra cilantro leaves, a pinch of red chili flakes, and maybe a few thin slices of fresh lime on the side. The garnishes add gorgeous color and an extra pop of flavor just before serving.
Side Dishes
While the Cilantro Lime Chicken Salad is a meal all on its own, it pairs beautifully with warm grilled flatbread, crispy tortilla chips, or a side of black bean and corn salad if you’re feeding a hungry crowd. Even a tall glass of icy agua fresca or a citrusy margarita makes a fabulous companion!
Creative Ways to Present
For a showstopping display, serve the salad layered in a big shallow bowl or arrange it on a platter for a family-style meal. You can even make individual salad jars for picnics or lunch on-the-go—just keep the dressing separate until you’re ready to dig in.
Make Ahead and Storage
Storing Leftovers
Store leftover Cilantro Lime Chicken Salad components separately for best results. Keep the chicken, salsa, and dressing in airtight containers in the refrigerator, and toss everything together fresh when you’re ready to serve again—it’ll taste just as good tomorrow!
Freezing
While you can freeze the grilled chicken for up to two months, the fresh veggies and mango salsa are best enjoyed fresh and don’t hold up well in the freezer, so make only what you’ll eat within a few days.
Reheating
If reheating, warm the chicken gently in a skillet or the microwave just until heated through (avoid overcooking or it’ll dry out). Then reassemble your Cilantro Lime Chicken Salad and enjoy those bright flavors all over again!
FAQs
-
Can I use chicken breast instead of thigh for this Cilantro Lime Chicken Salad?
Absolutely! Chicken breast works well, just be sure not to overcook it so it stays juicy. Thighs tend to be more forgiving and flavorful, but the marinade keeps even breast nice and moist.
-
How far in advance can I make this salad?
You can marinate the chicken and prepare the salsa up to a day in advance. For best texture, toss everything together just before serving so the greens and avocado stay crisp and fresh.
-
Is the Cilantro Lime Chicken Salad gluten-free?
Yes! All the ingredients in this salad are naturally gluten-free. Just double-check store-bought spices, if using, to make sure they don’t have hidden gluten or cross-contamination warnings.
-
What can I use instead of cilantro if I’m not a fan?
If cilantro isn’t your favorite, try swapping in fresh parsley for a different but equally refreshing green note. You could even use chopped fresh basil, especially for a fun fusion twist!
Final Thoughts
If you’re craving a fresh, colorful, and downright irresistible meal, this Cilantro Lime Chicken Salad is truly a must-try. It’s a fast favorite in my own kitchen, and I can’t wait for you to taste just how much flavor you can pack into every bite. Give it a try—you’re about to fall in love with salad all over again!
Print
Cilantro Lime Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Pan-Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Cilantro Lime Chicken Salad is a refreshing and flavorful dish perfect for a light lunch or dinner. Tender chicken marinated in a zesty cilantro lime dressing, served on a bed of crisp lettuce with a vibrant mango salsa.
Ingredients
Marinade/Dressing:
- 3 tablespoons olive oil
- 1/2 cup freshly squeezed lime juice
- 1/2 cup fresh chopped cilantro coriander
- 4 cloves garlic crushed
- 2 teaspoons honey
- 1 teaspoon brown sugar
- 1 teaspoon ground Cumin
- 1 1/4 teaspoon salt
Salad:
- 4 chicken thigh fillets skin removed, no bone
- 5 cups Romaine Cos lettuce leaves, washed and dried
- 1 red pepper capsicum, deseeded and sliced
Mango Salsa:
- 1 large mango diced
- 1 avocado diced
- 1 green onion shallot, peeled and thinly sliced
- extra coriander leaves to garnish
- red chili flakes to garnish
Instructions
- Marinade Preparation: Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing.
- Chicken and Peppers: Heat oil in a grill pan, cook chicken until golden and cooked through. Set aside. Cook peppers in the same pan until tender.
- Mango Salsa: Combine mango, avocado, green onion, and reserved dressing in a bowl.
- Assemble: Slice chicken, prepare salad with lettuce, peppers, and mango salsa. Top with chicken strips, drizzle with remaining dressing. Garnish with coriander and chili flakes.
Notes
- For added crunch, consider topping the salad with toasted nuts or seeds.
- This salad is best served fresh but can be refrigerated for a day. Add avocado just before serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
