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Chicken and Avocado Salad with Lime and Cilantro

average rating is 3 out of 5, based on 150 votes

Indulge in a delightful culinary journey with our Chicken and Avocado Salad with Lime and Cilantro. This vibrant and refreshing dish combines tender grilled chicken, creamy avocado, zesty lime, and the aromatic touch of cilantro. Bursting with flavors and packed with protein, it's a low-carb, diabetic-friendly recipe that perfectly aligns with the SOZA weightloss program. Get ready to savor a nutritious and satisfying salad that will leave your taste buds craving more!

Serving suggestions/tips:

For added freshness, serve the salad chilled.

Consider adding a sprinkle of toasted sesame seeds or chopped nuts for extra crunch.

If you prefer a spicier kick, add some sliced jalapeños or a dash of hot sauce.

Pair it with a side of roasted vegetables or a light soup for a complete meal.

Customize the toppings with your favorite low-carb options like diced bell peppers or radishes.

Enjoy it as a filling lunch or a light dinner, and embrace the healthy, flavorful goodness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly healthy fats nutritious gluten-free keto-friendly low glycemic weight loss diabetic diet balanced meal low-carb salad low-carb recipe diabetic recipe high-fiber heart-healthy clean eating low-sugar nutrient-dense diabetes management low-calorie low-carb lunch diabetic-friendly dinner diabetes-friendly meal quick and easy fresh ingredients diabetic meal planning diabetic meal prep low-carb lunch option

Ingredients

2 boneless, skinless chicken breasts
2 avocados, diced
1 lime, juiced
2 tablespoons fresh cilantro, chopped
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Mixed salad greens (such as spinach or arugula)
Optional toppings: cherry tomatoes, sliced cucumber, sliced red onion

Directions

Preheat the grill or preheat the oven to 400°F (200°C).
Season the chicken breasts with salt and pepper. If using the grill, cook the chicken for about 6-8 minutes per side until cooked through. If using the oven, place the chicken breasts on a baking sheet and bake for 20-25 minutes or until cooked through. Let the chicken rest for a few minutes, then slice it into thin strips.
In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, salt, and pepper to make the dressing.
In a large salad bowl, combine the diced avocados and sliced chicken. Pour the dressing over the mixture and gently toss to coat.
Place a bed of mixed salad greens on individual plates. Spoon the chicken and avocado mixture on top of the greens.
If desired, add optional toppings such as cherry tomatoes, sliced cucumber, and sliced red onion.
Serve the salad immediately and enjoy!