Description
A refreshing and zesty grilled chicken salad with a lime dressing, perfect for warm weather!
Ingredients
Scale
- 2 tablespoons fresh lime juice
- 3 cloves garlic (minced)
- ½ teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- ¼ cup extra-virgin olive oil
- 1 cup fresh cilantro leaves
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon chipotle powder
- 1 cup BBQ sauce
- 1 head butter lettuce (washed and cut or torn into bite-size pieces)
- 1 head green leaf lettuce (washed and cut or torn into bite-size pieces)
- 1 avocado (peeled, pit removed and diced)
- ¼ cup queso fresco
- 2 green onions (thinly sliced)
Instructions
- Place all of the ingredients for the dressing in a blender and blend until all ingredients are combined.
- Heat the grill to high. In a small bowl, add the chipotle powder to the barbecue sauce and stir until completely combined.
- Brush the chicken with the barbecue sauce until completely coated. Grill the chicken until completely cooked through. Remove from the grill and let stand on a cutting board for 5 minutes. Cut into 1” pieces.
- Place the butter lettuce and green leaf lettuce in a bowl. Add dressing to the salad, 2 tablespoons at a time, and toss until all lettuce is lightly and evenly coated.
- Add the avocado, queso fresco, and green onions, and toss to combine. Divide the salad evenly into salad bowls, top each with some of the chicken, then serve.
Notes
- This salad is best served fresh. If making ahead, keep the dressing separate until ready to serve.
- You can substitute the chicken with grilled shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg