Cilantro-Lime Grilled Chicken Avocado Salad
Spice up your lunch with this Cilantro-Lime Grilled Chicken Avocado Salad! Grilled adobo seasoned chicken is chopped and tossed with jalapeños, avocado, cilantro, lime juice and greek yogurt. Serve with tortilla chips or in a wrap in a tortilla or lettuce leaf.
FOR THE CHICKEN: 1 tablespoon adobo seasoning 1/2 teaspoon paprika 1/4 teaspoon ground black pepper 1 tablespoon olive oil extra light 1½ pounds boneless skinless chicken breast halves FOR THE SALAD: 1/3 cup finely diced red onion 1 medium jalapeño finely diced (seeds and ribs removed for less heat) 2 tablespoons cilantro chopped 1/3 cup plain nonfat greek yogurt 3/4 teaspoon chili powder 3/4 teaspoon kosher salt ,more or less to taste 1/2 to 1 whole lime juiced (to taste) 1 large avocado chopped
MAKE THE CHICKEN:
Preheat your grill to 500°.
In a medium bowl, combine adobo, paprika, black pepper and oil. Stir to combine. Add thin cut chicken breast and toss to coat.
Once the grill has preheated, grill the chicken 3 to 4 minutes a side or untill fully cooked and no longer pink.
Transfert grilled chicken to a cutting board and allow the chicken to rest 5 minutes before finely chopping.
MAKE THE SALAD:
In a large mixing bowl combine; chopped chicken, red onion, jalapeño, cilantro, greek yogurt, chili powder, salt, lime juice - to taste and toss to combine.
Lastly add in the diced avocado, gently toss to combine and taste adding more salt or lime juice as needed.
Serve as is with tortilla chips or in a healthy wrap or large outer romaine leaf.
STORE THE SALAD:
To store, transfer remaining salad to a bowl. Press plastic wrap closely to the salad to remove and block as much air as possible.
Cover tightly and refrigerated up to 4 days.
Serving: 1 /2 cup | Calories: 155 kcal | Carbohydrates: 6 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 7 g | Cholesterol: 33 mg | Sodium: 278 mg | Fiber: 3 g | Sugar: 2 g