Description
This Fresh Chili Lime Chicken Salad is a vibrant, flavorful dish that combines juicy grilled chicken with zesty lime dressing and crisp vegetables. Perfect for a light lunch or dinner, it features a spicy kick from chili powder balanced by the freshness of lime and cilantro.
Ingredients
Scale
Chicken and Marinade
- 1 pound Boneless Skinless Chicken Breasts (Lean and cooks quickly.)
- Salt (To taste.)
- Pepper (To taste.)
- 1-2 teaspoons Chili Powder (Adjust based on desired spice level.)
Dressing
- 2-3 limes Lime Juice (Freshly squeezed for best flavor.)
- 2 cloves Garlic (Minced for flavor.)
- 2 tablespoons Olive Oil (Extra virgin preferred.)
- Remaining 1 teaspoon Chili Powder
Salad
- 1 cup Bell Peppers (Diced, any color.)
- 0.5 medium Red Onion (Thinly sliced.)
- 0.25 cup Cilantro (Roughly chopped.)
Instructions
- Marinate the Chicken: Season the chicken breasts with salt, pepper, and 1 teaspoon of chili powder. Let them marinate for at least 15 minutes to absorb the flavors.
- Make the Dressing: In a bowl, combine freshly squeezed lime juice, minced garlic, olive oil, and the remaining chili powder. Whisk everything together until the dressing is well emulsified.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken breasts on the pan and cook for 6-7 minutes on each side, or until fully cooked through and juices run clear.
- Rest and Slice the Chicken: Remove the chicken from the heat and let it rest for a few minutes to retain its juices. Then slice the chicken into thin strips.
- Prepare the Vegetables: Dice the bell peppers and thinly slice the red onion. Add these to a mixing bowl along with roughly chopped cilantro.
- Combine Salad and Dressing: Add the sliced chicken to the bowl with the vegetables. Pour the prepared chili lime dressing over everything and toss gently to coat all ingredients evenly.
- Adjust and Serve: Taste the salad and adjust the seasoning with extra salt, pepper, or lime juice if needed. Serve immediately for best freshness, or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- Use freshly squeezed lime juice for a brighter, fresher flavor compared to bottled lime juice.
- Adjust chili powder quantity according to your preferred spice level.
- Allowing the chicken to rest after cooking helps keep it juicy.
- This salad can be served as a main dish or with tortilla chips as a light meal.
- For a low-carb option, omit onions or use less bell pepper.
