Ensalada de Pollo

Ensalada de Pollo is a vibrant and refreshing Mexican chicken salad, featuring marinated grilled chicken, crisp vegetables, and a zesty lime dressing. This dish is not only delicious but also packed with nutrients, making it a perfect healthy lunch option.

Ingredients

• Chicken breast - 200 grams
• Olive oil - 1 tablespoon
• Lime juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Bell pepper (any color) - 1 medium, diced
• Avocado - 1 medium, diced
• Fresh cilantro - 2 tablespoons, chopped
• Lettuce (mixed greens) - 2 cups

Steps

1. In a bowl, mix olive oil, lime juice, garlic powder, cumin, salt, and black pepper to create a marinade.
2. Add the chicken breast to the marinade, ensuring it is well-coated. Let it marinate for at least 15 minutes.
3. While the chicken is marinating, prepare the salad ingredients by washing and chopping the cherry tomatoes, cucumber, red onion, bell pepper, and avocado.
4. Heat a grill or skillet over medium-high heat. Once hot, cook the marinated chicken breast for 5-7 minutes on each side or until cooked through and no longer pink in the center.
5. Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
6. In a large bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, bell pepper, and avocado. Toss gently to mix.
7. Top the salad with the sliced chicken and sprinkle with fresh cilantro.
8. Drizzle with any remaining lime dressing if desired and serve immediately.

Nutrition

• Calories: 350
• Protein: 32 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Rich in vitamins and minerals from the fresh vegetables, supporting overall health.

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