Mexican · Lunch
Mexican Grilled Chicken Salad (Keto)
Grilled chicken thigh sliced over romaine and cabbage with avocado, cotija, pepitas, and pico de gallo, finished with a lime-cumin dressing built on olive oil. Smoky charred flavour comes from a cumin-chili rub, with no beans, corn, or tortilla strips to keep this a genuinely low-carb plate.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
42.3gProtein
36.9gFat
16.8gCarbs
4.9gSugar
6.9gFiber
762mgSodium
218mgChol
9.4gSat Fat
1180mgPotassium
280mgCalcium
3.4mgIron
1.1mcgVitamin B12
26mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Mix lime juice, garlic, cumin, chili powder, smoked paprika, and 1 tablespoon olive oil into a paste; rub over chicken thigh and let sit 10 minutes.
2
Grill
Heat a grill pan over medium-high until smoking, then cook chicken thigh 4–5 minutes per side until deep grill marks form and the thickest part reaches 165°F.
3
Rest
Transfer chicken to a board and let rest 5 minutes so juices redistribute before slicing.
4
Plate
Toss romaine, cabbage, tomatoes, and red onion with remaining olive oil, lime juice, salt, and pepper; mound on a plate, fan sliced chicken and avocado over top, scatter cotija, pepitas, and cilantro to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 4 tbsp4 tbsp olive oil, divided
- 4 cupsabout 60g romaine lettuce
- 1 cupabout 45g cabbage
- 11 small avocado
- 1/2 cup70g cherry tomatoes
- 4 tbsp40g red onion
- 2 tbsp16g pepitas
- 2 oz56g cotija cheese
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
