Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1/2 cup chipotle sauce
- 5 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 medium red onion (thinly sliced)
- 1/4 cup lime juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Marinate chicken in chipotle sauce mixed with olive oil and lime juice for at least 30 minutes.
- Grill marinated chicken over medium-high heat for about 6-7 minutes per side until reaching an internal temperature of 165°F.
- While chicken is grilling, chop the mixed greens and prepare the vegetables in a large mixing bowl.
- Whisk together lime juice, olive oil, honey, salt, and pepper in a small bowl for the dressing.
- Let grilled chicken rest before slicing it into strips.
- Combine all ingredients in the mixing bowl, drizzle with dressing, toss gently, and serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 305
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg
Keywords: - For extra flavor, consider adding roasted corn or black beans. - If short on time, use store-bought rotisserie chicken as a quick alternative.