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
Units
Scale
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
