Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed greens (spinach and romaine)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, diced
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Cook the Chicken: Grill or pan-sear chicken over medium-high heat until it reaches an internal temperature of 165°F (75°C), about 6-7 minutes per side. Let it rest before slicing.
- Prepare the Veggies: In a large bowl, chop mixed greens, halve cherry tomatoes, slice red onion, and dice avocado.
- Make the Dressing: Whisk together olive oil, lime juice, cumin, salt, and pepper in a small bowl.
- Assemble the Salad: Add sliced chicken to the veggies. Drizzle with dressing and toss gently to combine.
- Serve: Enjoy immediately for maximum freshness or store components separately for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad (approx. 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 95mg
Keywords: For added spice, mix in diced jalapeños or top with spicy salsa. Customize by adding black beans or corn for extra protein and flavor.