Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Lime Cumin Grilled Chicken Salad isn't just a meal—it's a vibrant fusion of tropical flavors that will transport you to a beachside paradise with every single bite. Imagine perfectly grilled, zesty chicken nestled on a bed of fresh greens, crowned with a luxurious mango and avocado salsa that promises to make your palate sing with delight. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to a quick, healthy, and absolutely irresistible dining experience.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 chicken breasts, marinated in lime and cumin
- 1 avocado, diced
- 1 mango, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by marinating the chicken breasts. In a bowl, combine the juice of 1 lime, 1 teaspoon of ground cumin, salt, and pepper. Add the chicken breasts to the bowl, ensuring they are well coated with the marinade. Let them marinate for at least 15 minutes while you prepare the other ingredients.
- While the chicken is marinating, prepare the mango salsa. In a medium bowl, combine the diced mango, diced avocado, diced red onion, and chopped cilantro. Squeeze the juice of half a lime over the mixture and season with salt to taste. Gently toss the ingredients together to combine, being careful not to mash the avocado. Set aside.
- Preheat your grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts to the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the chicken remains moist.
- While the chicken is resting, prepare your salad base. In a large bowl, you can use mixed greens or your choice of salad greens. Toss the greens with a squeeze of lime juice, salt, and pepper to taste.
- After the chicken has rested, slice it into strips. Arrange the salad greens on a serving platter or individual plates, then top with the grilled chicken strips.
- Finally, spoon the mango avocado salsa generously over the top of the chicken salad. Serve immediately, garnished with additional cilantro if desired.
Tips
- Marination Magic: Don't rush the marinating process. The longer the chicken sits in the lime and cumin mixture (up to 2 hours), the more flavor it will absorb.
- Grill Temperature Matters: Ensure your grill or grill pan is at medium-high heat to achieve those perfect, appetizing grill marks without drying out the chicken.
- Avocado Tip: Choose a ripe but firm avocado to prevent it from turning mushy in the salsa. Dice gently to maintain texture.
- Freshness is Key: Use fresh lime juice and cilantro for the most vibrant flavor profile. Avoid bottled lime juice if possible.
- Let Chicken Rest: Always let the grilled chicken rest for 5 minutes before slicing to lock in those delicious juices.
- Customize Your Salad: Feel free to add extra greens like arugula or spinach for more nutritional variety.
- Spice Level: For those who love heat, add a small diced jalapeño to the mango salsa for an extra kick.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: g
Cholesterol: 95mg
