Mexican chicken salad
Discover the vibrant flavors of our Mexican Chicken Salad, featuring succulent cumin-seasoned chicken breasts, juicy oranges, zesty lime juice, fresh garlic, crisp red onion, and creamy avocados. A quick and nutritious meal perfect for any occasion!
- 12 Apr 2025
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Mexican chicken salad is a vibrant and flavorful dish that blends tender chicken breasts with refreshing citrus, creamy avocado, and a touch of spice. This recipe is perfect for a light lunch or a tasty side dish that brings the zest and richness of Mexican cuisine.
Ingredients:
Instructions:
- Sprinkle both sides of the chicken breasts with the ground cumin, ensuring they are well coated.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F / 74°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken into thin strips or cubes.
- In a small bowl, mix the lime juice and minced garlic cloves to create a simple, tangy dressing. Set aside to allow flavors to meld.
- Peel and segment the oranges, removing any seeds and pith.
- Dice the red onion finely.
- Halve the avocados, remove the pit, and dice the flesh into bite-sized pieces.
- In a large salad bowl, combine the orange segments, diced red onion, and avocado pieces.
- Add the sliced or cubed chicken on top.
- If you want arrange a bed of greens on your plate and then top with other ingredients.
- Pour the lime and garlic dressing over the salad.
- Gently toss all ingredients together to ensure they are evenly coated with the dressing.
- Serve immediately, or chill in the refrigerator for up to an hour to allow flavors to blend further.
- Enjoy your vibrant and refreshing Mexican Chicken Salad!
Tips:
- Ensure chicken breasts are cooked thoroughly by checking for an internal temperature of 165°F (74°C).
- Marinate the chicken with ground cumin and olive oil for at least 15 minutes before cooking to enhance the flavor.
- Segment the oranges carefully to avoid bitter pith.
- Dice the red onion finely to distribute the flavor evenly without overpowering the dish.
- Use ripe avocados for a creamier texture and richer taste.
- Mix the lime juice and garlic cloves to create a zesty dressing that ties all the ingredients together.
This Mexican chicken salad is both delicious and nutritious, bringing together a mix of protein, healthy fats, and vibrant flavors. Whether served on its own or as a part of a larger meal, it’s sure to be a hit. Enjoy this refreshing dish that's quick to prepare and full of authentic taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 9g | 24% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 24% |
| Saturated 2.97g | 10% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 70mg | 13% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 0.82mg | 48% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 50mg | 58% |
| Vitamin E 2.60mg | 17% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 1.90mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 880mg | 26% |
| Selenium, Se 15ug | 26% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 1.21mg | 11% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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