Cilantro Lime Chicken Salad

  • Serving Size4


    For the marinade/dressing:

    • 3 T approved oil
    • 4 T freshly squeezed lime juice
    • ½ c fresh chopped cilantro (coriander)
    • 4 garlic cloves, crushed
    • 5 Drops SweetLeaf liquid stevia
    • 1 tsp ground cumin
    • 1¼ tsp salt

    For the salad

    • 4 chicken boneless, skinless pastured chicken thighs
    • 5 c Romaine lettuce leaves, washed and dried
    • 1 red pepper (capsicum), deseeded and sliced

    For the avocado salsa:

    • 1 avocado, diced
    • 1 green onion (shallot), peeled and thinly sliced
    • Red chili flakes, to garnish



    Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing.


    Heat about 1 tsp of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.


    Wipe pan over with paper towel; drizzle with another teaspoon of oil and sauté peppers and until cooked to your liking.


    While peppers are cooking, prepare the salsa. Combine the  avocado and green onion in a bowl. Add in 2 T of the reserved dressing to the salsa. Set aside.


    Slice chicken into strips and prepare salad with leaves, sliced peppers and salsa. Top with the chicken strips. Drizzle with remaining dressing and serve. 

    Recipe adapted from: Cafedelites

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