Mexican · Lunch
Cactus Salad with Grilled Chicken
Grilled chicken breast sliced over tangy nopales, tossed with tomato, white onion, cilantro, jalapeño and crumbled cotija. Dressed with lime juice and olive oil, this bright salad emphasizes charred cactus and citrus acidity, finished with dried oregano.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
389Calories
47.8gProtein
16.9gFat
11.2gCarbs
4.6gSugar
4.1gFiber
481mgSodium
145mgChol
5.4gSat Fat
1180mgPotassium
210mgCalcium
2.4mgIron
0.5mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Trim spines from nopales, dice into cubes, and pat chicken breast dry. Season chicken with salt and pepper on both sides.
2
Boil
Simmer diced nopales in lightly salted water over medium heat for 8 minutes until slippery liquid clears and cubes turn olive green. Drain and rinse.
3
Grill
Brush chicken with half the olive oil and grill over medium-high heat for 5–6 minutes per side until grill marks form and thickest part reaches 165°F.
4
Rest
Let grilled chicken rest 5 minutes before slicing to retain juices.
5
Toss
Combine drained nopales, tomato, onion, cilantro, jalapeño, remaining olive oil, lime juice and oregano in a bowl. Toss until evenly coated.
6
Plate
Slice rested chicken into strips, fan over salad, scatter cotija on top, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken breast
- 11 oz311g nopales (cactus paddles)
- 11 medium tomato
- 4 tbsp4 tbsp white onion
- 4 tbsp4 tbsp cilantro
- 11 jalapeño
- 2 tbsp30ml lime juice
- 2 tbsp30ml olive oil, divided
- 1.4 oz40g cotija cheese
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
