Looking for a simply delicious lunch that won’t tip your scale? Try our Cilantro Lime Chicken Salad recipe! In this new segment, we call Celebrity Myxer Eats, we’ll entice your tastebuds to try some healthier meals. We even have some beverages that will cool your whistle- more on that later. Let’s dive into this tasty recipe!
Imagine this, juicy chicken breast flavored with citric tastes of fresh cilantro and lime. Combine that with punchy green organic baby spinach and cool yet crisp cucumbers. Blend it with green onions and ripe red Roma tomatoes. And if that it’s enough, we season with freshly cracked Sea salt and peppercorn. Wait… we’re not done, because it’s garnished with creamy avocado and key lime wedges. What a flavor explosion in your mouth, right? Here’s how to make this dish. And you don’t have to get a professional chef either…
Cilantro Lime Chicken Salad Ingredients
- 1 lb. of thinly sliced boneless and skinless chicken breast
- 4 tbsp. extra-virgin olive oil, divided
- Juice of 2 limes
- 1/4 cup freshly chopped cilantro
- Sea salt
- Freshly ground black pepper
- A pinch (or two) of Paprika
- *Optionally: a pinch of sugar, onion powder, and garlic powder
- 5 oz. of organic baby spinach
- 1 whole cucumber
- 4-6 green onions
- 1 Roma tomato
- 1 ripe large avocado
- 2 key limes
Many grocers carry pre-marinated cilantro-lime marinated chicken breasts in a packet already. If your local store carries this, then you’re fast-tracked through this recipe. If not, don’t fret. We just have some prep work to do.
Not pre-marinated? Follow here…
Get 1 pound of thinly chicken breast. Marinate at least 8 hours (preferably overnight) in lime juice, olive oil, salt, paprika, and chopped cilantro. It’s not necessary, however, for a few extra flavors sprinkle in some sugar, onion powder, and garlic powder too.* 😉
Already pre-marinated? Follow here…
Once you have your cilantro-lime marinated chicken breasts, you want to toss them in the Air Fryer for a juicer turnout. Otherwise, you can pan-sear or over-bake the breasts. For my Air Fryers, drizzle some olive oil at the bottom of an aluminum pan. Place the breasts in and drizzle some olive oil on top (so they have a small coating of oil on both sides.) Cook for approximately 10 minutes on each side.
Take 2-3 green onions and slice the upper greener parts thinly to use as garnish. Slice the white base portion of the green onions in 1-inch diagonal cuts. Note: at the halfway mark of Air Frying your chicken breasts (or when you flip) toss in those larger sliced green onions you’ve cut up. You want those to cook in the mix a little.
Putting it all together…
Start with the fresh organic baby spinach, then layer with thinly sliced cucumber. Now it’s time to chop those juicy chicken breasts into strips and spread them over the salad. Now reintroduce those larger sliced green onions, sprinkle your diced tomatoes, and spread your green onions tips. Season simply with fresh cracked Sea salt and peppercorn to your desired taste. Finally, garnish with wedges of avocado and key lime. Psst… drizzle some olive oil on top of the entire dish. Thank us later!
Yields 4 servings
Did you try our take on a cilantro lime chicken salad? What did you think? Tell us how it came out in the comments below! Looking for more delicious meals… stay right here, stay mixed in!