Mexican Chopped Salad with Grilled Chicken
A fresh and flavorful salad featuring grilled chicken, crisp seasonal vegetables, black beans, and corn, tossed in a zesty lime dressing.
Ingredients
- Chicken Breast180 g
- Tomato80 g
- Cucumber60 g
- Onion20 g
- Oil15 ml
- Salt1 g
- Pepper0.5 g
- Lettuce80 g
- Corn50 g
- Black Beans50 g
- Cilantro5 g
- Lime30 ml
- Cumin2 g
- Chili Powder1 g
Instructions
- 1Step 1
Prepare the chicken breast: pat dry and season with half of the cumin, chili powder, salt, and pepper (2 minutes).
- 2Step 2
Heat a grill pan or outdoor grill over medium-high heat. Add a small amount of oil if needed. Grill the chicken breast for 6-8 minutes per side, until cooked through and internal temperature reaches 74°C (12-16 minutes). Let it rest for a few minutes, then dice it (3 minutes). Reserve some chicken for dinner if desired.
- 3Step 3
While chicken cooks and rests, wash and chop the lettuce (3 minutes).
- 4Step 4
Dice the tomato and cucumber (4 minutes).
- 5Step 5
Finely chop the onion and cilantro (3 minutes).
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