Description

Savor the taste of summer with this vibrant and refreshing ensalada de pollo! This delightful salad features juicy chicken, crisp romaine, and colorful veggies, all tossed in a zesty dressing. Perfect for busy weeknights or festive gatherings, it’s a crowd-pleaser that brings joy to every bite!

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
4 cups fresh romaine lettuce, chopped
1 cup firm cucumbers, diced
1 cup cherry tomatoes, halved
1 ripe avocado, cubed
1/2 small red onion, thinly sliced
1/4 cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp honey (adjust to taste)
Salt and pepper to taste

Instructions

1. Cook the Chicken: Preheat your grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Grill or pan-sear until golden brown and cooked through (about 6-7 minutes per side). Let rest for 5 minutes before dicing into bite-sized pieces.
2. Prepare the Veggies: In a large bowl, combine chopped romaine, diced cucumbers, halved cherry tomatoes, sliced red onion, and cubed avocado.
3. Create the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
4. Toss It All Together: Add diced chicken to the bowl of veggies. Pour the dressing over and toss gently until everything is well-coated.
5. Serve & Enjoy: Transfer the ensalada de pollo to serving plates and garnish with fresh herbs if desired. Enjoy immediately!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling/Pan-searing
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (approximately 250g)
Calories: 350
Sugar: 3g
Sodium: 320mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 7g
Protein: 25g
Cholesterol: 70mg

Keywords: Feel free to customize with your favorite vegetables or add fruits like mango for a sweet twist. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently.