SANTA FE CHICKEN SALAD

Name: SANTA FE CHICKEN SALAD
Prep time: 20 min
Cook time: 15 min
Ingredients: 5 5 oz skinless, boneless chicken breast; 4 cups mixed greens; .5 cup canned sweetcorn; .5 diced red onion (chopped); 1 cup baby tomatoes (chopped); .5 cup dates (chopped); 2 limes; 1 avocado; 3/4 tsp paprika; 1/8 tsp cayenne pepper; 1/4 tsp powdered garlic powder; 1/4 tsp powdered onion powder; 1/4 tsp dried thyme; 1/4 tsp ground allspice; 1/8 tsp salt and pepper; 2 tbsp olive oil; 2 tbsp freshly squeezed lime juice; 2 tsp honey or agave; 1 garlic clove (crushed); 1 tbsp chopped coriander leaf; pinch Salt & Pepper

April 29, 2021 / Jen P /

Jump to Recipe Print Recipe

SANTA FE CHICKEN SALAD

Print Recipe

Prep Time 20 mins

Cook Time 15 mins

Course dinner, lunch, Salad

Servings

Equipment

Grill

Ingredients

5 5 oz skinless, boneless chicken breast
4 cups mixed greens
.5 cup canned sweetcorn
.5 diced red onion chopped
1 cup baby tomatoes chopped
.5 cup dates chopped
2 limes
1 avocado

Chicken Spice Rub

3/4 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp powdered garlic powder
1/4 tsp powdered onion powder
1/4 tsp dried thyme
1/4 tsp ground allspice
1/8 tsp salt and pepper

Dressing

2 tbsp olive oil
2 tbsp freshly squeezed lime juice
2 tsp honey or agave
1 garlic clove crushed
1 tbsp chopped coriander leaf
pinch Salt & Pepper

Instructions

Preheat the BBQ grill.
Mix the chicken rub spices together in a small bowl. Rub on both sides of the chicken breasts with a spoon or with your hands.
Place the chicken on the grill for 5-8 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).
While the chicken is cooking put 2 cups of greens into two separate bowls. Chop the onion, dates and baby tomatoes and divide equally into each bowl. Drain and rinse the sweetcorn from the can and measure out ¼ cup for each bowl.
Slice the avocado in half, remove the pit, peel off skin and slice. Cut the lime in ½ and squeeze the juice onto the avocados to stop them from browning.
To make the dressing, finely chop the coriander and garlic. Juice the limes to measure out ⅛ of a cup. Mix the oil, lime juice, garlic, coriander and honey, and season to taste with salt and pepper.
Slice the cooked chicken and place on top of the salad. Pour the dressing over the two bowls. Serve immediately with an extra lime wedge and some fresh coriander.

Tried this recipe?Let us know how it was!

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

Share on Social

About Jen

Hi! I’m Jen, Work at home mom to 2 wonderful kids and I want to help you get the toxins out of your life. Read more

How Toxic is your home?

Grab this free worksheet and see your score

Grab your worksheet!

SANTA FE CHICKEN SALAD