Description
A vibrant and spicy Sriracha Lime Chicken Chopped Salad packed with fresh vegetables, tender grilled chicken, and a zesty lime dressing with a kick of Sriracha. Perfect for a light lunch or dinner.
Ingredients
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
1/2 cup canned black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
1 avocado, diced
1/4 cup shredded cheddar cheese
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Sriracha sauce
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat grill or grill pan to medium-high heat.
In a small bowl, combine olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture on both sides.
Grill the chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove chicken from grill and let rest for 5 minutes, then dice into bite-sized pieces.
In a large bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, black beans, and cilantro.
Add the diced avocado and shredded cheddar cheese to the salad bowl.
In a separate small bowl, whisk together fresh lime juice, olive oil, honey, Sriracha sauce, minced garlic, salt, and black pepper until well combined to make the dressing.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Add the grilled diced chicken to the salad and toss lightly to combine.
Divide the salad evenly among four plates or bowls and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes