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.
Ingredients
- 2 Chicken Breasts
- 2 Avocados
- 1 head Romaine Lettuce
- 1/4 cup Red Onion
- 3 Limes
- 2 tbsp Olive Oil
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1/4 tsp Garlic Powder
- Pinch Freshly Ground Black Pepper
- 1/4 cup Cilantro
Instructions
- 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.
- Preheat grill or grill pan to medium-high heat.
- Grill chicken breasts for 6-8 minutes per side, or until cooked through, reaching an internal temperature of 165°F (74°C).
- Let chicken rest for 5 minutes, then slice into strips.
- In a large bowl, combine chopped romaine lettuce, diced avocado, and thinly sliced red onion.
- 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.
- Add sliced chicken to the salad and drizzle with lime vinaigrette.
- 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