GRILLED CHICKEN SALAD
I do love salad. Sometimes I feel like salads are so light that I don’t really get full, and I’m still starving after I’m done! That’s why I decided to make this hearty grilled chicken salad to share with all of you!
Grilled chicken salads don’t always have to be boring! They can be alive and flavorful, full of awesome ingredients that’ll make you smile when you eat it rather than cry. This grilled chicken salad features a hispanic spin on things but stays healthy and fresh with a low amount of carbs!
For the chicken, I used lime juice, olive oil, onion powder, garlic powder, cumin, smoked paprika, salt and pepper!
Add all of these ingredients into a bowl and coat the chicken well.
Once the chicken is coated well, set it aside while you prepare the mango salsa!
The ingredients used for the mango salsa is 1/2 mango – finely diced, 1/4 red onion – finely diced, 1/4 jalapeño – finely diced, 1/2 tomato – finely diced, cilantro, green onion, vinegar, salt and pepper!
For this chicken salad I added one of my favorite superfoods – quinoa and mixed greens for the base, and topped with the grilled chicken, mango salsa, feta cheese, cilantro, red onions and lime juice! If you’d like to add a simple salad dressing, I suggest a cilantro lime vinaigrette! (recipe coming soon!)
There you have it! A simple, low carb, and healthy grilled chicken salad recipe that’ll be sure to impress even the most salad hating individuals. You can add cotija cheese on top rather than feta cheese, guacamole rather than avocado (which can add some extra moisture if you’re foregoing a salad dressing) and don’t forget the fresh cilantro.
- - 1 chicken breast - marinated
- - 1/2 cup salad greens
- - 1/2 cup cooked quinoa
- - lime
- - 1/3 cup mango salsa
- Cook your chicken (about 5 minutes each side) let rest for 5 minutes and dice.
- Combine the ingredients for the mango salsa and set aside.
- Place your quinoa and salad greens in a bowl. Top with chicken and your favorite toppings.