Description
A vibrant, protein-packed salad blending zesty citrus, fresh herbs, and Mexican-inspired flavors. Quick to prepare with bold, balanced taste, perfect for satisfying meals without taco assembly.
Ingredients
Ground Chicken, 1 lb (80% lean)
Cilantro, 1 cup
Lime, 2 large (1 juiced, 1 for garnish)
Avocado, 2
Black Beans, 1 can (low-sodium preferred)
Jalapeño, 1 small (optional)
Celery, 2 stalks
Quinoa, 1 cup cooked
Shredded Lettuce, 3 cups
Cumin, 1 tsp
Garlic, 3 cloves
Red Onion, 1 small
Olive Oil, 2 tbsp (1 tbsp for cooking, 1 tbsp for dressing)
Pickled Red Onion Slices, 1/4 cup (optional)
Crumbled Feta or Cotija Cheese, 1/2 cup (optional)
Warm Tortilla Strips, 1/4 cup (for serving)
Salt and Pepper to taste
Instructions
Heat 1 tbsp olive oil in a skillet over medium-high. Add ground chicken and garlic; cook 6-8 minutes until browned. Stir in cumin, 1 lime’s juice, and half the cilantro; simmer 2 minutes.
In a large bowl, combine quinoa, black beans, diced avocado, celery,lettuce, jalapeño (if using), and pickled onion slices. Add cooked chicken mixture.
Drizzle with remaining 1 tbsp olive oil and lime juice. Toss gently, then season with salt and pepper.
Divide into bowls. Top with remaining cilantro, crumbled cheese (if using), and tortilla strips before serving.
Notes
Use almond or tahini-based dairy-free cheese for vegan option.
Omit jalapeño for milder version.
Meal prep: Store components separately and assemble just before eating.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop/Salad Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg