Chili Lime Chicken Salad
A bed of fresh shredded lettuce with little cubes of roma tomato, a deliciously succulent Chili Lime Chicken Breast, some avocado, topped with a sprinkle of cotija cheese and a drizzle of cilantro sour cream is all it takes to make our Chili Lime Chicken Salad. This delicious recipe is great for meal prep when it comes to lunches, is a great side dish, and is even filling enough to be a healthy, light, main course.
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Chili Lime Chicken Salad is full of great flavors. Chili and lime is a classic combination that tantalizes your taste buds with every bite. You'll get fresh flavor from the crisp lettuce, roma tomatoes and avocado. You'll also get plenty of protein and satisfying taste from the chicken itself. The chicken has a simple seasoning of salt, black pepper, ground coriander, and chili powder.
We love to finish off our chicken salad with salad dressing made from the remaining marinade. You can top it with anything you want. You can use a chili lime dressing or even some juice from fresh limes. Sprinkle some fresh cilantro or lime zest on the top of the salad for even more flavor. Add in red onion or bell peppers if you want more veggie crunch.
Why You'll Love this Recipe:
Fresh and zesty: Lime and chili spices brighten the dish with bold flavor.
Protein-packed: Juicy chicken breast makes this salad filling and satisfying.
Creamy & tangy toppings: Cotija cheese, avocado, and sour cream add richness that balances the spice.
Quick and easy: Ready in under 30 minutes with simple ingredients.
Naturally gluten-free: A wholesome meal that fits a variety of diets.
Ingredients to Make Chili Lime Chicken Salad:
- chicken breasts. Boneless, skinless chicken breasts work best, pound to even thickness for uniform cooking.
- lettuce. Use chopped romaine, butter lettuce, or your favorite salad greens as the crisp base.
- roma tomatoes. Firm and meaty, they add freshness without too much liquid. Cherry tomatoes can also be used for a touch of sweetness.
- avocado. Adds creaminess and healthy fats, slice just before serving to prevent browning.
- lime. Fresh lime juice and wedges add tangy brightness and pair perfectly with chili spices.
- crumbled cotija cheese. Crumbly, salty cheese that balances the spice, feta can be substituted if needed.
- spices. Provide warmth and spice, adjust the chili powder to taste.
- sour cream. A cooling contrast to the spices, can be swapped with Greek yogurt for a lighter option.
- fresh cilantro. Fresh cilantro adds a pop of herb flavor, parsley can be used if you're not a cilantro fan.
How to Make Chili Lime Chicken Salad:
- Pat chicken breasts dry and rub with chili powder, ground coriander, salt, and pepper.
- Heat a skillet over medium heat with a drizzle of oil. Cook chicken for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before slicing.
- On a large platter or in individual bowls, layer chopped lettuce, diced tomatoes, and sliced avocado.
- Slice the rested chicken and arrange it over the salad.
- Sprinkle with cotija cheese and fresh cilantro. Add dollops of sour cream and serve with lime wedges on the side for squeezing.
Recipe Notes & Tips:
- Pound the chicken: Flatten to even thickness for quicker, more consistent cooking.
- Marinate for more flavor: Rub chicken with spices and lime juice 30 minutes to 2 hours ahead for extra zest.
- Grill option: This salad is excellent with grilled chicken, adds smoky flavor to balance the lime and spice.
- Avocado timing: Slice the avocado just before serving to prevent browning.
- Cheese swap: If you don't have cotija, feta makes a good substitute with a similar salty tang.
- Add crunch: Toss in tortilla strips, pepitas, or corn for texture.
- Make it lighter: Swap sour cream with Greek yogurt for extra protein and less fat.
Serving Suggestions:
- Haddock Bake
- Chicken Mushroom Wild Rice Soup
- Crustless Chicken Quiche
- Pecan Crusted Salmon
- Chimichurri Steak
- Paprika Chicken
How to Store:
Refrigerator (components): Store cooked chicken, veggies, cheese, and toppings separately in airtight containers for up to 3 days. Assemble just before serving for the freshest texture.
Refrigerator (assembled): If the salad is already dressed or layered, enjoy within 1 day, as the lettuce and avocado will soften quickly.
Freezer: Not recommended, since lettuce, avocado, and sour cream do not freeze well.
FAQs:
Tortilla strips, roasted corn, black beans, or pickled onions are great additions for flavor and texture.
It has a mild heat from the chili powder, but you can adjust by adding cayenne or red chili flakes for more spice or reducing the chili powder for a milder flavor.
Yes, boneless, skinless chicken thighs stay extra juicy and work well with the chili lime seasoning.
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Chili Lime Chicken Salad
Ingredients
- 2 chicken breasts
- 2 cups lettuce, chopped
- 2 roma tomatoes, diced
- 1 avocado, sliced
- 1 lime, quartered
- ¼ cup crumbled cotija cheese
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 2 tablespoons sour cream
- 1 tablespoon fresh cilantro, chopped
Instructions
- Pat chicken breasts dry and rub with chili powder, ground coriander, salt, and pepper.
- Heat a skillet over medium heat with a drizzle of oil. Cook chicken for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before slicing.
- On a large platter or in individual bowls, layer chopped lettuce, diced tomatoes, and sliced avocado.
- Slice the rested chicken and arrange it over the salad.
- Sprinkle with cotija cheese and fresh cilantro. Add dollops of sour cream and serve with lime wedges on the side for squeezing.
Nutrition
Notes
-
- Pound the chicken: Flatten to even thickness for quicker, more consistent cooking.
- Marinate for more flavor: Rub chicken with spices and lime juice 30 minutes to 2 hours ahead for extra zest.
- Grill option: This salad is excellent with grilled chicken, adds smoky flavor to balance the lime and spice.
- Avocado timing: Slice the avocado just before serving to prevent browning.
- Cheese swap: If you don't have cotija, feta makes a good substitute with a similar salty tang.
- Add crunch: Toss in tortilla strips, pepitas, or corn for texture.
- Make it lighter: Swap sour cream with Greek yogurt for extra protein and less fat.
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