Low Carb Mexican Chicken Salad

Bright, zesty, and packed with fresh ingredients, this Low Carb Mexican Chicken Salad is the perfect guilt-free meal for lunch or dinner. Juicy grilled chicken breasts are marinated in a bold blend of lime juice, cumin, and chili powder for a smoky, citrusy kick, then paired with crisp salad greens, creamy avocado, sweet cherry tomatoes, and tangy cotija cheese. A touch of jalapeño and fresh cilantro add an irresistible punch of Mexican-inspired flavor, while a simple lime-infused sour cream dressing ties it all together. Ready in just 35 minutes, this vibrant dish is as quick to make as it is satisfying, offering a healthy, flavorful option for anyone following a low-carb lifestyle. Perfect for meal prep or a fresh dinner idea, this salad is a feast for both your taste buds and your health goals!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups mixed salad greens
• 1 large avocado
• 1 cup cherry tomatoes
• 0.5 cup red onion
• 0.5 cup cilantro leaves
• 1 unit jalapeno pepper
• 0.25 cup cotija cheese
• 0.25 cup sour cream
• 1 tablespoon additional lime juice

Directions

Step 1

Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.

Step 2

In a shallow dish, mix together 2 tablespoons of olive oil, 2 tablespoons of lime juice, cumin, chili powder, garlic powder, salt, and pepper.

Step 3

Add the chicken breasts to the dish and coat them well with the marinade. Allow to marinate for at least 15 minutes or up to 1 hour in the refrigerator.

Step 4

While the chicken marinates, prepare the salad ingredients. Halve the cherry tomatoes, slice the red onion thinly, dice the avocado, and finely chop the cilantro and jalapeno pepper. Set aside.

Step 5

Heat a grill pan or skillet over medium-high heat. Add the marinated chicken breasts and cook for about 7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Set aside to rest for a few minutes.

Step 6

In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, avocado, cilantro, jalapeno, and cotija cheese.

Step 7

Slice the rested chicken into strips and add to the salad bowl.

Step 8

In a small bowl, whisk together the sour cream and 1 tablespoon of lime juice to use as a dressing.

Step 9

Drizzle the dressing over the salad, toss everything gently to combine, and serve immediately. Enjoy your low-carb Mexican chicken salad!

Nutrition Facts

Serving size	(1294.5g)

Amount per serving	% Daily Value*
Calories	1676.2

Total Fat 104.0g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 6.5g
Cholesterol 381.4mg	0%
Sodium 2560.9mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 24.2g	0%
Total Sugars 16.8g
Protein 138.3g	0%

Vitamin D 3.5IU	0%
Calcium 810.8mg	0%
Iron 10.9mg	0%
Potassium 3566.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 32.2%

Carbs: 13.4%