Cilantro Lime Grilled Chicken Salad: An Amazing and Simple Family Favorite
This Cilantro Lime Grilled Chicken Salad features tender marinated chicken grilled to perfection, then served over baby spinach with cherry tomatoes, corn, and avocado. It’s hearty, packed with bold cilantro-lime flavor, and full of nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: Mexican, Tex Mex
- Diet: Gluten Free
Ingredients
- 1 pound boneless chicken breasts
- 1 bunch cilantro
- 4 garlic cloves, peeled
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- 4 tablespoons olive oil
- 1 jalapeño or red chili, seeded and coarsely chopped
- 1 small red onion, thinly sliced
- Kosher salt and pepper, to taste
- 4 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1 large avocado, diced
Instructions
1. Add all the marinade/dressing ingredients (cilantro, garlic, lime juice, apple cider vinegar, olive oil, jalapeño/red chili, red onion, salt, and pepper) to a small food processor and pulse until almost smooth.
2. Place the chicken in a bowl and add 2 tablespoons of the marinade, turning to coat. Transfer the remaining marinade (without touching raw meat) to a small jar and refrigerate.
3. Marinate the chicken in the refrigerator for 1 hour to overnight. Before cooking, let the chicken sit at room temperature for about 20 minutes.
4. Preheat an outdoor grill or grill pan over medium heat. Grill the chicken until nicely charred and cooked through, about 12–14 minutes total.
5. Meanwhile, add the baby spinach, cherry tomatoes, corn, and diced avocado to a large salad bowl.
6. When the chicken is done, transfer to a cutting board and let rest until cool enough to handle. Slice and add to the salad.
7. Drizzle the salad with the reserved marinade/dressing from the jar, toss to combine, and serve.
Notes
Protein swap: Try grilled steak, salmon, or shrimp instead of chicken.
Greens: Swap baby spinach for romaine, mixed greens, kale, or arugula.
Vegetables: Add grilled asparagus, zucchini, or bell peppers; marinated artichokes or black olives are also great.
Cheese: Top with shredded Mexican blend or cheddar for extra richness.