Chili Lime Chicken Salad

Why You’ll Love This Recipe

• Bold chili-lime flavor that’s both fresh and savory.
• Made with wholesome ingredients and lots of vegetables.
• Quick to prepare, especially if you marinate the chicken ahead of time.
• Naturally gluten-free and easily customized.
• Great for meal prep or healthy weeknight meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or chicken thighs
• Olive oil
• Lime juice and lime zest
• Chili powder
• Garlic (minced or powdered)
• Honey or maple syrup (optional for sweetness)
• Salt and pepper
• Romaine, spinach, or mixed greens
• Cherry tomatoes
• Corn (fresh, canned, or grilled)
• Avocado
• Red onion
• Cilantro
• Optional add-ins: black beans, cucumbers, tortilla strips, or queso fresco

Directions

1. In a bowl, whisk together lime juice, lime zest, olive oil, chili powder, garlic, salt, pepper, and honey if using.
2. Add the chicken and marinate for at least 20 minutes (or up to overnight).
3. Heat a skillet or grill over medium-high heat. Cook the chicken for 5–6 minutes per side, or until fully cooked. Let rest, then slice.
4. Assemble the salad by arranging greens, cherry tomatoes, corn, avocado, red onion, and cilantro in a large bowl or on plates.
5. Top with the sliced chili lime chicken.
6. Drizzle with extra lime juice, olive oil, or your favorite dressing. Toss gently and serve.

Servings and timing

Serves 4 people.
Prep time: 15 minutes
Marinating time: 20 minutes (minimum)
Cook time: 10–12 minutes
Total time: 45 minutes

Variations

• Add black beans for extra protein and fiber.
• Use grilled shrimp instead of chicken for a lighter option.
• Add mango or pineapple for a sweet contrast.
• Swap the greens for kale or cabbage for more crunch.
• Use chipotle powder or smoked paprika for a deeper flavor.

Storage/Reheating

Store the chicken separately from the salad to keep the greens fresh.
Refrigerate cooked chicken for up to 3 days.
Reheat chicken in a skillet or microwave until warm.
Assemble fresh vegetables right before serving—add avocado only when ready to eat.
Dressing can be refrigerated for up to 1 week.

FAQs

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (200°C) for 20–22 minutes or until cooked through.

How spicy is this salad?

It’s mildly spicy, but you can increase heat with more chili powder or add red pepper flakes.

Can I meal prep this recipe?

Yes, store components separately and assemble when ready to eat.

What greens work best?

Romaine, spinach, arugula, or any crisp mixed greens work well.

Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but bottled works in a pinch.

Can I make this salad dairy-free?

Yes, it’s naturally dairy-free unless you add cheese.

How long should I marinate the chicken?

A minimum of 20 minutes, but up to 12 hours for maximum flavor.

Can I use chicken thighs?

Yes, they stay juicy and flavorful and work perfectly in this salad.

Can I add grains?

Quinoa, farro, or rice make the salad more filling.

What dressing pairs well with this?

A simple chili-lime vinaigrette, cilantro-lime dressing, or creamy avocado dressing works beautifully.

Conclusion

Chili lime chicken salad is a vibrant, satisfying dish that brings together tangy lime, warm spices, and fresh vegetables for a wholesome and delicious meal. Easy to prepare and endlessly customizable, it’s a refreshing recipe you’ll want to make again and again.

Chili Lime Chicken Salad

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Chili lime chicken salad is a zesty, refreshing, and nutritious dish made with marinated grilled chicken, crisp greens, and vibrant vegetables. Perfect for a healthy lunch or light dinner, it’s bursting with bold flavors and fresh textures.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling or Pan-Frying
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

• 2 chicken breasts or 4 chicken thighs
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp chili powder
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp honey or maple syrup (optional)
• Salt and pepper to taste
• 4 cups romaine, spinach, or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh, canned, or grilled)
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped cilantro
• Optional add-ins: black beans, cucumber, tortilla strips, queso fresco

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Instructions

1. In a bowl, whisk together lime juice, zest, olive oil, chili powder, garlic, salt, pepper, and honey (if using).
2. Add chicken and marinate for at least 20 minutes or up to 12 hours.
3. Heat a skillet or grill over medium-high heat. Cook chicken for 5–6 minutes per side or until fully cooked. Let rest, then slice.
4. Arrange greens, tomatoes, corn, avocado, red onion, and cilantro in a large bowl or on individual plates.
5. Top with sliced chili lime chicken.
6. Drizzle with more lime juice, olive oil, or preferred dressing. Toss gently and serve immediately.

Notes

• For meal prep, store chicken and salad components separately.
• Add avocado only right before serving to prevent browning.
• Adjust spice level with more chili powder or add crushed red pepper.
• Use thighs for juicier chicken or swap in grilled shrimp for variety.
• Try with quinoa or rice for a more filling grain bowl version.

Nutrition

• Serving Size: 1 salad
• Calories: 390
• Sugar: 5g
• Sodium: 320mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 85mg