OttoChef AI Logo
OttoChef AI
Sign InGet Started
Cilantro Lime Chicken Salad

Cilantro Lime Chicken Salad

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For a time-saving tip, you can marinate the chicken overnight for even more flavor. If preparing this for meal prep, store the dressing separately and add it just before serving to keep the greens crisp. The pumpkin seeds add a wonderful crunch, but you can substitute with toasted sunflower seeds if preferred.

Tags
FODMAP-friendly
gluten-free
dairy-free
chicken
salad
lunch
healthy
cilantro
lime
Ingredients

  • 1.5 pounds boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 3 tablespoons lime juice

  • 1 teaspoon lime zest

  • 1 cup fresh cilantro leaves

  • 1 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 cups mixed salad greens

  • 1 cup cherry tomatoes

  • 1 medium cucumber

  • 1 medium red bell pepper

  • 1/4 cup pumpkin seeds

  • 1/2 cup cilantro lime dressing

Instructions
  • 1

    In a medium bowl, combine 1 tablespoon olive oil, 2 tablespoons lime juice, 1 teaspoon lime zest, 1/4 cup chopped cilantro, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create a marinade.

  • 2

    Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they're well coated. Cover and refrigerate for 15 minutes.

  • 3

    Heat 1 tablespoon olive oil in a skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side until internal temperature reaches 165°F (75°C).

  • 4

    While the chicken cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the red bell pepper into thin strips.

  • 5

    For the cilantro lime dressing: In a blender, combine 1/2 cup fresh cilantro leaves, 1 tablespoon lime juice, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.

  • 6

    Once the chicken is cooked, let it rest for 5 minutes, then slice it into thin strips.

  • 7

    In a large bowl, toss the mixed greens with half of the dressing.

  • 8

    Divide the dressed greens among four plates, then arrange the chicken strips, tomatoes, cucumber, and bell pepper on top.

  • 9

    Sprinkle each salad with pumpkin seeds and the remaining 1/4 cup fresh cilantro leaves.

  • 10

    Drizzle the remaining dressing over each salad and serve immediately.

Nutrition Information (per serving)
385
Calories
32g
Protein
15g
Carbs
22g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!