Mexican · Lunch
Mexican Grilled Chicken Salad (High-Protein)
Grilled chicken breast sliced over romaine, black beans, corn, avocado and cotija cheese, tossed with lime-cumin dressing. A hard-boiled egg adds extra protein alongside the chicken and beans. Smoky, tangy and fresh, finished with cilantro and a squeeze of lime.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
62.3gProtein
29.4gFat
26.8gCarbs
4.1gSugar
8.9gFiber
871mgSodium
386mgChol
7.2gSat Fat
1450mgPotassium
260mgCalcium
4.3mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Butterfly the chicken breast to even thickness. Whisk lime juice, cumin, chili powder, minced garlic and 1 tbsp olive oil together in a small bowl. Rub the marinade over the chicken.
2
Grill
Cook the butterflied chicken on a grill pan over medium-high heat for 5–6 minutes per side until grill marks form and the thickest part reaches 165°F.
3
Rest
Let the chicken rest for 5 minutes so the juices settle before slicing.
4
Plate
Toss romaine, black beans and corn with 1 tbsp olive oil, 1 tbsp lime juice, salt and pepper. Mound on a plate, fan sliced chicken and halved egg on top, scatter avocado, cotija and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp chili-powder
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive-oil
- 22 large eggs
- 2/3 cup120g black beans, cooked
- 1/2 cup80g corn kernels
- 4 cups120g romaine lettuce
- 11 avocado
- 2 oz56g cotija cheese
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp olive-oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
