Mexican Chicken and Avocado Salad with Lime Vinaigrette

A vibrant and satisfying Mexican-inspired salad with grilled chicken marinated in lime juice and spices, creamy avocado, and a zesty lime vinaigrette, perfect for a low-carb and low-sodium lunch.

Mexican Chicken and Avocado Salad with Lime Vinaigrette

Ingredients

Instructions

  1. In a bowl, whisk together the juice of 1 lime, 1 tablespoon of olive oil, 1/4 tsp cumin, and 1/4 tsp chili powder. Marinate chicken breasts in this mixture for at least 15 minutes.
  2. Preheat grill or grill pan to medium-high heat.
  3. Grill chicken breasts for 6-8 minutes per side, or until cooked through, reaching an internal temperature of 165°F (74°C).
  4. Let chicken rest for 5 minutes, then slice into strips.
  5. In a large bowl, combine chopped romaine lettuce, diced avocado, and thinly sliced red onion.
  6. In a small bowl, whisk together the juice of 2 limes, 1 tablespoon of olive oil, 1/4 tsp cumin, freshly ground black pepper, and chopped cilantro to make the lime vinaigrette.
  7. Add sliced chicken to the salad and drizzle with lime vinaigrette.
  8. Toss gently to combine and serve immediately.

Cuisine: Mexican

Suitability: low carb,low sodium

Prep Time: 20 mins

Cook Time: 15 mins

Serving Size: 4

Meal Type: lunch