Description
A vibrant Mexican-inspired fusion salad featuring smoky grilled chicken, creamy Haas avocados, and crisp greens. Balanced with healthy fats, protein, and fiber, this zesty dish is versatile for meals or snacks and stays refreshing even chilled.
Ingredients
2 skinless, boneless chicken breasts (or thighs for richer flavor)
2 ripe avocados (use Haas for optimal creaminess)
2 medium romaine lettuce hearts (or kale for extra crunch)
1 small red onion (opt for green onions for milder flavor)
1 jalapeño pepper, seeded and diced
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
Instructions
Mix olive oil, lime juice, cumin, and chili powder in a bowl
Submerge chicken in marinade; refrigerate 15–30 minutes
Remove chicken; pat dry with paper towels
Preheat grill to medium-high (375°F/190°C)
Brush grill grates with oil to prevent sticking
Grill chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C)
Let rest 5 minutes before slicing into strips
Thinly slice romaine and place in large serving bowl
Dice cooked chicken and rough chop avocado
Add red onion, jalapeño, and cilantro
Pour dressing over salad; toss gently until dressing covers ingredients
Notes
Marinate chicken no longer than 30 minutes to avoid over-tenderizing
Store in an airtight container, add avocado last for freshness
Use green onions if substituting red onion for a milder flavor
For a spicier version, use two jalapeños or leave seeds in
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 50mg