Whole30 Cafe Rio Chicken Salad

Bring a vibrant twist to your Whole30 meal plan with this irresistible Whole30 Cafe Rio Chicken Salad, a healthier spin on the classic favorite. Juicy, marinated chicken breasts are infused with zesty lime, garlic, and aromatic spices, then grilled to perfection for a smoky, charred flavor. Nestled on a bed of crisp romaine, cherry tomatoes, cucumbers, and red onions, this salad is topped with creamy avocado slices and finished with tangy salsa verde and Whole30-compliant ranch dressing. Quick to prepare and packed with fresh, bold flavors, this nutrient-dense salad is perfect for meal prepping, a light dinner, or impressing guests at your next gathering. Garnished with fresh lime wedges, it’s a gluten-free, dairy-free, and paleo-friendly meal that’s as satisfying as it is nutritious.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 cup fresh lime juice
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 6 cups romaine lettuce, chopped
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, sliced
• 0.5 medium red onion, thinly sliced
• 0.5 cup fresh cilantro, chopped
• 2 large avocado, sliced
• 1 cup Whole30-compliant salsa verde
• 0.5 cup Whole30-compliant ranch dressing
• 4 pieces fresh lime wedges

Directions

Step 1

In a large bowl, combine olive oil, lime juice, minced garlic, cumin, coriander, oregano, sea salt, and black pepper to create the marinade.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Step 3

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.

Step 4

Grill the chicken breasts for 6-7 minutes on each side, or until they are no longer pink in the center and have reached an internal temperature of 165°F (75°C).

Step 5

Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.

Step 6

In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber slices, red onion slices, and fresh cilantro.

Step 7

Top the salad with the grilled chicken slices, avocado, and drizzle with salsa verde and Whole30-compliant ranch dressing.

Step 8

Serve immediately, garnished with fresh lime wedges for squeezing over the salad.

Nutrition Facts

Serving size	(3320.8g)

Amount per serving	% Daily Value*
Calories	3261.5

Total Fat 175.6g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 810.5mg	0%
Sodium 4858.4mg	0%
Total Carbohydrate 128.6g	0%
Dietary Fiber 55.7g	0%
Total Sugars 34.2g
Protein 308.8g	0%

Vitamin D 9.1IU	0%
Calcium 616.6mg	0%
Iron 23.4mg	0%
Potassium 7822.5mg	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: 47.5%

Protein: 37.1%

Carbs: 15.4%