Soy-Free Mexican Chicken Salad
Dive into the vibrant flavors of a healthy and allergen-friendly 'Soy-Free Mexican Chicken Salad'—a wholesome, zesty dish that's perfect for lunch or dinner. This protein-packed salad combines juicy, skillet-seared chicken breasts seasoned with bold spices like cumin and chili powder, alongside fresh, colorful ingredients like creamy avocado, sweet corn, tangy cherry tomatoes, and crisp romaine lettuce. A light lime dressing ties it all together, delivering a burst of citrusy freshness in every bite. With just 35 minutes from start to finish, this gluten-free and soy-free recipe is ideal for anyone craving a quick and nutritious meal packed with Mexican-inspired flavors. Perfect for meal prep, potlucks, or simply enjoying as a light yet satisfying entrée!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 large minced garlic clove
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cooked corn kernels
- 1 large diced avocado
- 0.5 medium finely chopped red onion
- 1 cup halved cherry tomatoes
- 0.5 cup chopped cilantro
- 4 cups chopped romaine lettuce
Directions
Step 1
Begin by preparing the chicken. Rub the chicken breasts with 1 tablespoon of olive oil, 1 tablespoon of lime juice, minced garlic, cumin, chili powder, salt, and black pepper.
Step 2
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once hot, add the chicken breasts and cook for about 7-8 minutes on each side or until the chicken is cooked through and has a golden-brown crust.
Step 3
Remove the chicken from the skillet and allow it to rest for 5 minutes before slicing it into thin strips.
Step 4
In a large bowl, combine the cooked corn, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro.
Step 5
In a separate small bowl, whisk together the remaining 2 tablespoons of lime juice with a pinch of salt and pepper to make the dressing.
Step 6
Incorporate the cooked chicken slices into the salad mixture and pour the lime dressing over everything. Toss gently to combine.
Step 7
Arrange the chopped romaine lettuce on a large serving plate or individual plates, and top it with the chicken and vegetable mixture.
Step 8
Serve immediately, enjoying the fresh, vibrant flavors of the Mexican chicken salad without any soy.
Nutrition Facts
| Serving size | (1261.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1493.4 |
| Total Fat 75.1g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 328.7mg | 0% |
| Sodium 1617.4mg | 0% |
| Total Carbohydrate 77.0g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 21.1g | |
| Protein 137.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.4mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2354.3mg | 0% |
Source of Calories