Description
A vibrant Mexican-inspired salad blending tender grilled chicken, creamy avocado, and crisp vegetables. Improved with lime, herbs, and heart-healthy fats for a satisfyingly light yet indulgent meal.
Ingredients
2 cups shredded grilled chicken breast (halal or free-range)
2 large avocados, diced
1 medium cucumber, sliced
12–16 cherry tomatoes, halved
1 cup thinly sliced radishes
1 tablespoon chopped cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon extra virgin olive oil
Mixed greens (optional) to create bowls
Instructions
Grill chicken to 165°F (74°C), let rest 5 minutes then shred
Peel avocados and dice into uniform cubes
Slice cucumber and remove seeds for extra crispness
Halve cherry tomatoes and slice radishes using a mandoline
In a large bowl, layer greens (if using), vegetables, and chicken
Just before serving, whisk lime juice and olive oil to make dressing
Drizzle dressing over salad and gently toss to combine
Portion into airtight containers for meal prepping
Notes
Avocados retain texture best when tossed last
Replace radishes with 1/2 a red onion, sautéed 3 minutes
Chill assembled salad for a picnic-friendly option
Cheese not required but optional for calcium (not vegan)
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 95mg