Description
This Fresh Chili Lime Chicken Salad is a vibrant and zesty dish perfect for a light lunch or dinner. Juicy grilled chicken breasts are marinated with chili powder and lime juice, then combined with crisp bell peppers, red onion, and fresh cilantro. Tossed in a tangy lime-garlic dressing, this salad bursts with bold flavors and refreshing citrus notes, offering a healthy and satisfying meal option.
Ingredients
Scale
Chicken & Marinade
- 1 pound Boneless Skinless Chicken Breasts
- Salt to taste
- Pepper to taste
- 1 teaspoon Chili Powder (for marinating)
Dressing
- 2-3 limes, juiced (about 3 tablespoons lime juice)
- 2 tablespoons Olive Oil (extra virgin preferred)
- 2 cloves Garlic, minced
- 1 teaspoon Chili Powder (remaining)
Salad Vegetables
- 1 cup Bell Peppers, diced (any color)
- 0.5 medium Red Onion, thinly sliced
- 0.25 cup Cilantro, roughly chopped
Instructions
- Season and Marinate Chicken: Season the chicken breasts generously with salt, pepper, and 1 teaspoon of chili powder. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, minced garlic, olive oil, and the remaining teaspoon of chili powder until well combined.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken on the pan and cook for 6-7 minutes on each side, or until the chicken is cooked through and has a nice sear.
- Rest and Slice the Chicken: Remove the chicken from heat and let it rest for a few minutes. This allows the juices to redistribute. Then slice the chicken into strips.
- Prepare the Salad Base: Chop the bell peppers and thinly slice the red onion. Combine these vegetables with the roughly chopped cilantro in a large mixing bowl.
- Toss the Salad: Add the sliced chicken to the bowl with the vegetables. Pour the dressing over the salad and toss gently to evenly coat all ingredients.
- Adjust Seasoning and Serve: Taste the salad and adjust salt, pepper, or lime juice if desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For extra spice, add more chili powder or a pinch of cayenne pepper.
- Grill the chicken outdoors for a smoky flavor if preferred.
- This salad can be served on its own or on a bed of mixed greens.
- Use freshly squeezed lime juice for best taste; bottled lime juice may alter the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
