A Mexican-inspired chicken salad that won’t disappoint.
- 1 Tablespoon (3 g) of cayenne pepper (or to taste)
- 4 chicken breasts (800 g), skinless and deboned
- Salt and freshly ground pepper
- 2 Tablespoons (30 ml) of olive oil, for cooking
- 6 Tablespoons (90 ml) of olive oil, for the dressing
- Generous handful of fresh cilantro leaves
- Juice of 2 limes
- 1 teaspoon (5 ml) of white balsamic vinegar
- 4 cups (300 g) of salad leaves
- 20 cherry tomatoes (340 g), halved
- 4 pickled jalapenos (100 g), sliced
- 1 medium red onion (110 g), peeled and thinly sliced
- 1 large avocado (200 g), chopped small
- Preheat the oven to 355°F (180°C).
- Sprinkle the cayenne pepper onto both sides of the chicken breasts and season with salt. With a sharp knife, make shallow incisions across each chicken breast. Heat 2 Tablespoons (30 ml) of olive oil in a pan and brown the chicken on both sides until golden. Transfer the chicken breasts onto a roasting tray and place in the oven for 10-12 minutes to bake until the chicken breasts are cooked through sufficiently. Let rest for 5 minutes before slicing.
- While the chicken is in the oven, blend the olive oil, cilantro leaves, lime juice, and white balsamic vinegar in a food processor or blender until completely combined. Season with salt and freshly ground black pepper, to taste.
- Assemble the salad by combining the salad leaves with the halved tomatoes, pickled jalapenos, red onion, and avocado. Place the sliced grilled chicken breasts on top of the salad and drizzle with the dressing.
Any leftover dressing can be stored in the fridge for up to 3 days.
All nutritional data are estimated and based on per serving amounts.
- Calories: 760
- Sugar: 6 g
- Fat: 56 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 51 g