Whole30 Mexican Chicken Salad

Elevate your salad game with this vibrant Whole30 Mexican Chicken Salad, a nutrient-packed dish that's as wholesome as it is flavorful. Featuring tender, spice-rubbed grilled chicken marinated in zesty lime juice and smoky seasonings like cumin and chili powder, this salad is bursting with bold Mexican-inspired flavors. The crisp base of romaine lettuce is topped with juicy grape tomatoes, creamy avocado, crunchy red onion, fresh cilantro, and optional slices of jalapeño for a customizable kick. Perfect for meal prep or a healthy weeknight dinner, this gluten-free and dairy-free recipe comes together in just 40 minutes. Serve with fresh lime wedges for that extra citrusy zing, and enjoy a protein-loaded, guilt-free meal that delights the palate while keeping you on track with your Whole30 goals.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups romaine lettuce
• 1 cup grape tomatoes, halved
• 1 large avocado, diced
• 0.5 cup red onion, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 1 piece jalapeño, sliced (optional)
• 4 pieces lime wedges

Directions

Step 1

In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 0.5 teaspoon garlic powder, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.

Step 2

Place the chicken breasts in a shallow dish and pour the marinade over them, making sure each piece is well-coated. Cover and refrigerate for at least 15 minutes.

Step 3

While the chicken is marinating, prepare the salad ingredients by chopping 4 cups of romaine lettuce, halving the grape tomatoes, dicing the avocado, thinly slicing the red onion, and chopping the cilantro.

Step 4

Heat a grill pan or outdoor grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill.

Step 5

Cook the chicken for about 6-8 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C).

Step 6

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

Step 7

On a large plate or bowl, arrange the chopped romaine lettuce as the base.

Step 8

Top the lettuce with grape tomatoes, avocado, red onion, cilantro, and jalapeño slices if using.

Step 9

Lay the sliced grilled chicken on top of the salad.

Step 10

Serve with lime wedges on the side for squeezing over the salad just before eating.

Nutrition Facts

Serving size	(1169.0g)

Amount per serving	% Daily Value*
Calories	1308.4

Total Fat 71.8g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 295.8mg	0%
Sodium 2748.2mg	0%
Total Carbohydrate 54.4g	0%
Dietary Fiber 24.0g	0%
Total Sugars 13.3g
Protein 118.9g	0%

Vitamin D 3.5IU	0%
Calcium 227.8mg	0%
Iron 10.0mg	0%
Potassium 2988.5mg	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: 48.2%

Protein: 35.5%

Carbs: 16.2%