Paleo Mexican Chicken Salad

Light, flavorful, and packed with vibrant, wholesome ingredients, this Paleo Mexican Chicken Salad is a fresh twist on a classic favorite. Juicy grilled chicken breasts are marinated with zesty lime juice, smoky chili powder, cumin, and garlic for a bold, spicy kick, then layered over a crisp bed of romaine lettuce, cherry tomatoes, red onion, and creamy avocado. A sprinkle of fresh cilantro and diced jalapeño brings just the right amount of heat, balanced by the crunch of red bell peppers. Quick to prepare in just 35 minutes and perfectly aligned with paleo guidelines, this protein-packed salad is a nutrient-dense meal that’s ideal for lunch, dinner, or meal prep. Serve it as is or with an extra squeeze of lime for a refreshing, tangy finish.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large chicken breast
• 2 tablespoons olive oil
• 1 lime
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups romaine lettuce
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 1 large avocado
• 0.25 cup cilantro
• 1 small jalapeño
• 1 medium red bell pepper

Directions

Step 1

Begin by preparing the chicken marinade. In a small bowl, combine the juice of one lime, olive oil, chili powder, cumin, garlic powder, salt, and black pepper.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated, then marinate in the refrigerator for at least 15 minutes.

Step 3

While the chicken is marinating, prepare the salad ingredients: chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, dice the avocado, finely chop the cilantro, dice the jalapeño (removing seeds if less heat is desired), and dice the red bell pepper.

Step 4

Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.

Step 5

Remove the chicken from the heat and allow it to rest for a few minutes before slicing it into strips.

Step 6

In a large salad bowl, combine the romaine lettuce, cherry tomatoes, red onion, avocado, cilantro, jalapeño, and red bell pepper.

Step 7

Add the sliced chicken on top of the salad and toss gently to combine all ingredients.

Step 8

Serve immediately, garnished with additional cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1090.8g)

Amount per serving	% Daily Value*
Calories	1168.0

Total Fat 69.8g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 7.9g
Cholesterol 258mg	0%
Sodium 3467.3mg	0%
Total Carbohydrate 53.3g	0%
Dietary Fiber 24.5g	0%
Total Sugars 14.7g
Protein 94.7g	0%

Vitamin D 0IU	0%
Calcium 208.4mg	0%
Iron 7.7mg	0%
Potassium 2966.2mg	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: 51.5%

Protein: 31.0%

Carbs: 17.5%