Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil (for marinade)
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon chili powder or cumin
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 ripe avocado, sliced or diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- Optional: 1/2 cup corn kernels, 1/2 cup black beans, fresh cilantro
- Dressing: 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon honey, pinch of salt and pepper
Instructions
- In a bowl, whisk together olive oil, lime juice and zest, garlic, chili powder or cumin, salt, and pepper. Add chicken and coat well. Marinate for at least 15 minutes or up to 2 hours.
- Preheat grill or grill pan to medium-high heat. Grill chicken 5–7 minutes per side, until cooked through (74 °C / 165 °F internal temperature). Let rest for 5 minutes, then slice.
- Arrange mixed greens on a large plate or bowl. Top with sliced chicken, avocado, cherry tomatoes, cucumber, red onion, and optional extras.
- For dressing: combine olive oil, lime juice, honey, salt, and pepper in a jar. Shake until well mixed.
- Drizzle dressing over salad just before serving. Toss gently and enjoy.
Notes
- Grill chicken in advance for quick assembly later.
- Dress salad just before serving to keep greens crisp.
- Swap chicken for grilled shrimp, tofu, or salmon as desired.
- Add cooked quinoa or farro to boost heartiness.
- Feta or cotija cheese adds extra flavor depth.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 large salad bowl
- Calories: 420
- Sugar: 5g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg
