Mexican · Lunch
Mexican Grilled Chicken Salad (GLP-1)
Grilled chicken breast served over romaine, black beans, charred corn, tomato, and avocado, finished with lime juice and cilantro dressing. Built for smaller, protein-forward eating with minimal cheese and no added sugar, delivering distinctly Mexican flavors in a light, balanced salad.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
388Calories
42.3gProtein
13.1gFat
29.1gCarbs
6.2gSugar
9.8gFiber
610mgSodium
108mgChol
2.4gSat Fat
1320mgPotassium
95mgCalcium
3.4mgIron
0.4mcgVitamin B12
28mgVitamin C
protein-rich
low-carb
gluten-free
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken dry. Combine cumin, chili powder, smoked paprika, and salt in a small bowl. Rub the mixture over the chicken with olive oil.
2
Sear
Heat a grill pan over medium-high heat. Grill the chicken 4 to 5 minutes per side until cooked through and golden, checking with a knife that the center is no longer pink.
3
Rest
Let the chicken rest on a cutting board for 5 minutes, then slice into thin strips.
4
Plate
Arrange the romaine in a bowl. Top with black beans, charred corn, tomato, avocado, red onion, and cilantro. Lay the chicken over the salad, add jalapeno if using, and squeeze lime juice over everything.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 4 cups200g romaine lettuce
- 2/3 cup120g black-bean
- 1/2 cup70g corn
- 1/2 cup90g tomato
- 11 small avocado (140g)
- 2 tbsp2 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 11 small jalapeno
