Description
A vibrant and flavorful salad featuring marinated grilled chicken, colorful bell peppers, creamy avocados, and a zesty dressing.
Ingredients
Scale
- ¼ cup + 2 teaspoons avocado oil, divided
- ¼ cup lime juice (2 medium limes)
- ½ teaspoon lime zest
- 2 tablespoons fresh cilantro leaves, finely chopped
- 2 garlic cloves, very finely minced or grated
- 1 teaspoon pure honey
- 1¼ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon fine salt
- 1 ¼ lb boneless, skinless chicken thighs (or breasts)
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium orange bell pepper, sliced
- ½ medium yellow onion, sliced
- Fine salt and black pepper
- 8 cups mixed greens, chopped romaine, or butter lettuce
- ¼ cup fresh cilantro leaves
- 2 small avocados, sliced
- ⅓ cup grated cotija cheese (may sub crumbled feta cheese)
- ½ cup tri-colored tortilla strips
- For serving: Primal Kitchen Avocado Lime Dipping Sauce (or may use ranch dressing)
Instructions
- Prepare the dressing and marinade by combining ¼ cup oil, the lime juice and zest, chopped cilantro, garlic, honey, chili powder, cumin, oregano, and ½ teaspoon salt. Whisk well and pour half of the mixture into a shallow bowl, reserving the other half to dress the salad just before serving.
- Add the chicken to the marinade and turn to coat all sides. Allow the chicken to marinate for up to 30 minutes while the grill preheats.
- Preheat the grill to medium-high heat (450℉).
- In a medium bowl (or on a grill pan), toss the peppers and onions with 2 teaspoons of olive oil. Spread the peppers and onions into a single layer on the grill pan and sprinkle with salt and pepper.
- When the grill is hot, place the chicken directly onto the grill grates and the vegetables on the grill pan over indirect heat. Cook the chicken for 5-6 minutes, then flip and cook an additional 5-6 minutes or until cooked through. Remove the chicken to a clean plate and allow it to cool for 10 minutes before slicing.
- Cook the peppers and onions for 13-15 minutes or until they are tender and lightly charred. Remove them from the grill and let them cool for a few minutes.
- To assemble the salads, divide the greens among 4 bowls. Sprinkle each bowl with 2 tablespoons of cilantro leaves. Top each bowl with ¼ of the grilled peppers and onions and sliced chicken.
- Garnish each salad with ½ sliced avocado, 1 ½ tablespoons cotija cheese, and 2 tablespoons tortilla strips. Drizzle each salad with the reserved dressing and serve immediately.
Notes
Marinade chicken for at least 30 minutes for best flavor; grilling veggies until charred enhances taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad
- Calories: 525
- Sugar: 3g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 100mg