Paleo Cafe Rio Chicken Salad
Unleash the vibrant flavors of the Paleo Cafe Rio Chicken Salad, a wholesome twist on the classic favorite, perfect for clean eating enthusiasts. This dish features tender, marinated chicken breasts infused with lime, garlic, and warm spices, seared to perfection for a smoky, char-grilled taste. The chicken is served atop a crisp bed of romaine lettuce, fresh cilantro, juicy cherry tomatoes, creamy avocado, and tangy red onions, creating a symphony of textures and flavors. A zesty, dairy-free dressing made with paleo-friendly mayonnaise, green chilies, lime juice, and garlic ties it all together, offering a refreshing finish with just a hint of spice. Ready in under 45 minutes, this stunning salad is gluten-free, dairy-free, and packed with protein, making it the ultimate guilt-free meal for lunch or dinner. Celebrate bold, southwest-inspired flavors while staying true to your paleo lifestyle!
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Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Romaine lettuce
- 0.5 cup Fresh cilantro
- 1 cup Cherry tomatoes
- 1 piece Avocado
- 0.5 cup Red onion
- 4 ounces Canned green chilies
- 0.5 cup Paleo mayonnaise
- 1 whole Lime
- 1 teaspoon Minced garlic
Directions
Step 1
In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Step 2
Place 2 chicken breasts in a shallow dish and pour the mixture over them, ensuring they are well-coated. Let them marinate for at least 15 minutes.
Step 3
While the chicken is marinating, chop 6 cups of romaine lettuce, 0.5 cup fresh cilantro, 1 cup cherry tomatoes, 1 avocado, and 0.5 cup red onion. Set aside.
Step 4
Heat a skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 7-8 minutes on each side, or until cooked through and no longer pink.
Step 5
Remove the chicken from the skillet and let it rest for a few minutes. Then slice into thin strips.
Step 6
To make the dressing, in a blender combine 4 ounces canned green chilies, 0.5 cup paleo mayonnaise, juice of 1 lime, and 1 teaspoon minced garlic. Blend until smooth.
Step 7
In a large bowl, toss together the chopped romaine lettuce, cilantro, cherry tomatoes, and red onion.
Step 8
Divide the salad mixture into 4 serving bowls. Top each with sliced chicken, diced avocado, and drizzle with the prepared dressing.
Step 9
Serve immediately and enjoy your Paleo Cafe Rio Chicken Salad!
Nutrition Facts
| Serving size | (1320.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2035.9 |
| Total Fat 150.6g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 325.3mg | 0% |
| Sodium 4044.0mg | 0% |
| Total Carbohydrate 56.6g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 16.3g | |
| Protein 117.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 235.9mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 2005.5mg | 0% |
Source of Calories