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Grilled Chicken and Summer Vegetable Salad with Mexican Vinaigrette

Grilled Chicken and Summer Vegetable Salad with Mexican Vinaigrette

Ingredients (Serves 1)

Chicken Breast100 g
Mixed Greens100 g
Bell Pepper50 g
Cucumber50 g
Cherry Tomatoes50 g
Corn50 g
Black Beans50 g
Olive Oil10 ml
Lime Juice15 ml
Cilantro5 g
Cumin2 g
Chili Powder1 g
Salt0.5 g
Black Pepper0.2 g

Instructions

1
Prepare the vinaigrette: In a small bowl, whisk together 10 milliliters of olive oil, 15 milliliters of lime juice, 2 grams of cumin, 1 gram of chili powder, 0.5 grams of salt, and 0.2 grams of black pepper. Set aside.
2
Pat dry 100 grams of chicken breast. Season with a pinch of salt, pepper, and a sprinkle of chili powder.
3
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken breast for 5-7 minutes per side, or until cooked through and internal temperature reaches 74°C. Let rest for 5 minutes.
4
While the chicken rests, prepare the salad base: Wash 100 grams of mixed greens and place in a large bowl.
5
Chop 50 grams of bell pepper, 50 grams of cucumber, and halve 50 grams of cherry tomatoes. Add to the bowl with the greens.
6
Add 50 grams of cooked corn (fresh or frozen/thawed) and 50 grams of cooked black beans to the bowl.
7
Slice the rested grilled chicken and add it to the salad.
8
Pour the prepared Mexican vinaigrette over the salad and toss gently to coat. Garnish with fresh chopped cilantro (about 5 grams).
Grilled Chicken and Summer Vegetable Salad with Mexican Vinaigrette
Featured Recipe
Lunch
25 min
Medium
High Protein
Quick Meal
High Protein

Grilled Chicken and Summer Vegetable Salad with Mexican Vinaigrette

A refreshing and vibrant salad featuring grilled chicken and a medley of fresh, seasonal vegetables tossed in a zesty Mexican lime dressing.

25 min
1 servings
MEDIUM
Lunch
25 min
Medium
High Protein
Nutrition Facts
500
Calories
50g
Protein
38g
Carbs
17g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients1
  • Chicken Breast100 g
Vegetables & Herbs3
  • Bell Pepper50 g
  • Cucumber50 g
  • Cherry Tomatoes50 g
Pantry Staples4
  • Bell Pepper50 g
  • Olive Oil10 ml
  • Salt0.5 g
  • Black Pepper0.2 g
Additional Items7
  • Mixed Greens100 g
  • Corn50 g
  • Black Beans50 g
  • Lime Juice15 ml
  • Cilantro5 g
  • Cumin2 g
  • Chili Powder1 g

Instructions

  1. 1
    Step 1

    Prepare the vinaigrette: In a small bowl, whisk together 10 milliliters of olive oil, 15 milliliters of lime juice, 2 grams of cumin, 1 gram of chili powder, 0.5 grams of salt, and 0.2 grams of black pepper. Set aside.

  2. 2
    Step 2

    Pat dry 100 grams of chicken breast. Season with a pinch of salt, pepper, and a sprinkle of chili powder.

  3. 3
    Step 3

    Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken breast for 5-7 minutes per side, or until cooked through and internal temperature reaches 74°C. Let rest for 5 minutes.

  4. 4
    Step 4

    While the chicken rests, prepare the salad base: Wash 100 grams of mixed greens and place in a large bowl.

  5. 5
    Step 5

    Chop 50 grams of bell pepper, 50 grams of cucumber, and halve 50 grams of cherry tomatoes. Add to the bowl with the greens.

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