Southwestern grilled chicken salad

Gluten Free, Lean & Clean, Dairy Free, Soy Free

2 Servings, 610 Calories/Serving

25 – 35 Minutes

Topped with lean grilled chicken and good-fat avocado, this main-course salad showcases the best of summer produce and is ready in just 20 minutes.

Ingredients

  • 1 cup cooked black beans
  • 1 cucumber
  • 3 or 4 red radishes
  • 2½ ounces cherry tomatoes
  • 1 jalapeño (optional)
  • Two 6-ounce boneless skinless chicken breasts
  • 1 lime
  • Fresh cilantro
  • 1 avocado
  • 2½ ounces baby arugula
  • 1 tablespoon sherry vinegar
  • ½ teaspoon Aleppo chile flakes (optional)

Chef's Tip

Patting the meat dry with a paper towel and getting the pan and oil good and hot are keys to achieving a great sear on the chicken breasts, ensuring the juiciest meat.


Instructions

1

Prep the vegetables

  • Rinse the black beans.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Cut the cherry tomatoes in half.
  • If using, remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling.

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a medium grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook until cooked through, 4 to 6 minutes per side, depending on thickness. Transfer to a cutting board to rest for 5 minutes, then cut the chicken crosswise into 1-inch-thick slices.
While the chicken cooks and rests, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Zest and juice the lime.
  • Coarsely chop the cilantro. Divide into two equal portions, one for the salad and one for garnish.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.

4

Toss the salad

In a large bowl, combine the arugula, beans, cucumber, radishes, tomatoes, lime zest and juice, half the cilantro, sherry vinegar, 2 tablespoons oil, and as much jalapeño as you like. Toss well and season to taste with salt and pepper.

5

Serve

Transfer the salad to individual plates and top with the chicken and avocado. Garnish with the remaining cilantro, sprinkle with as much Aleppo chile as you like, and serve.

Make It Leaner: To cut out 30 calories and 3 grams of fat, use only half the oil and vinegar in the salad dressing. To cut down on fat even more, in a dry nonstick pan, cook the chicken without additional oil; this will save you up to 40 extra calories and 5 grams of fat.

Nutrition per serving: Protein: 50g (100% DV), Fiber: 16g (64% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 360mg (15% DV), Carbohydrates: 36g (12% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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