This Cilantro-Lime Chicken & Avocado Salad is sunshine in a bowl — juicy lime-marinated chicken, creamy avocado, sweet corn, and loads of fresh cilantro over crisp greens. It’s light yet satisfying, perfect for quick lunches, healthy meal prep, and easy family dinners on busy weekdays.
Ingredients
- 2 chicken breasts (about 500 g)
- Juice and zest of 2 limes
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 4 cups mixed salad greens
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup sweet corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup chopped fresh cilantro
- Extra lime wedges, for serving
Instructions
- Marinate the chicken: Whisk together the lime juice and zest, 1 tablespoon olive oil, cumin, chili powder, garlic, salt, and pepper. Coat the chicken and marinate for at least 15 minutes.
- Cook the chicken: Grill or pan-sear the chicken over medium-high heat for 6–7 minutes per side until cooked through. Rest for 5 minutes, then slice.
- Build the salad base: Arrange the mixed greens in a large bowl or on a platter.
- Add the toppings: Top with the sliced chicken, avocado, cherry tomatoes, red onion, corn, and cilantro.
- Dress and serve: Drizzle with the remaining olive oil and a squeeze of lime, season to taste, and serve immediately with extra lime wedges.
Pro tip: Add the avocado and dressing right before serving so the avocado stays bright green and the greens stay crisp — if meal-prepping, keep the components separate and assemble at lunchtime.
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Estimated nutrition per serving: approx. 410 kcal, 36g protein, 20g carbs, 23g fat.
