Mexican · Lunch
Shredded Chicken Salad (GLP-1)
Lime-cumin poached chicken breast shredded over romaine, black beans, cucumber and radish, tossed with cilantro and a light avocado-lime dressing. Cotija adds a salty finish. Built for easy digestion and steady protein, it skips tortillas, cheese-heavy toppings and creamy dressings while keeping every bite bright and satisfying.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
412Calories
38.6gProtein
14.3gFat
25.4gCarbs
3.8gSugar
8.9gFiber
520mgSodium
102mgChol
3.6gSat Fat
1180mgPotassium
170mgCalcium
3.4mgIron
0.4mcgVitamin B12
18mgVitamin C
low-carb
low-calorie
high-fiber
protein-rich
glp-1
Instructions
1
Prep
Pat the chicken breast dry, chop romaine, dice cucumber and avocado, slice radish, and mince the garlic clove.
2
Poach the chicken in simmering water seasoned with cumin and salt over medium heat for 10-12 minutes until fully opaque.
3
Rest
Let the cooked chicken cool 5 minutes, then shred into bite-sized strips with two forks.
4
Build the dressing by whisking lime juice, olive oil, minced garlic, chili powder, and salt together until blended.
5
Toss romaine, black beans, cucumber, radish, cilantro, and shredded chicken with the dressing until well coated.
6
Plate
Transfer to a plate, scatter avocado and cotija on top, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 2 cup60g romaine lettuce
- 2/3 cup120g black bean
- 1/2 cup70g cucumber
- 4 tbsp30g radish
- 4 tbsp16g cilantro
- 11 avocado (200g)
- 2 tbsp30ml lime juice
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- 22 small garlic clove
- 2 tsp10ml olive oil
- 2 tbsp16g cotija cheese
- salt and black pepper to taste
