Too hot to turn on the oven? This Cilantro Lime Chicken Salad is for you.
It is a burst of sunshine on a plate. This meal is fresh, vibrant, and perfect for warm summer evenings. You will love how the sweet mango balances the tangy lime juice.
Why This Recipe Is a Winner
This dish is a total game-changer for your summer rotation. It is a healthy reset that actually tastes like a treat. You get lean protein and healthy fats in every single bite.
The tropical salsa adds a bright pop of flavor. It keeps your kitchen cool and your belly full. This is truly the ultimate summer dinner for busy families.
Simple Method
Making this salad is a breeze for any home cook. You just whisk a simple marinade and let the chicken soak. While it grills, you chop the fresh fruit for the salsa.
It is a stress-free meal that looks like it came from a cafe. Even if you are new to grilling, you can master this. You will feel like a pro in no time.
Ingredients You’ll Need
Most of these items are likely in your pantry or fridge right now. Use seasonal produce for the best flavor.
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup fresh cilantro, finely chopped
- 1/3 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large mango, peeled and diced
- 1 large Hass avocado, pitted and diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 6 cups Romaine lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels, fresh or thawed
Step-by-Step Directions
- In a small bowl, whisk 1/4 cup cilantro, 1/4 cup lime juice, and oil.
- Add minced garlic, cumin, salt, and pepper to the marinade.
- Place chicken in a dish and pour the marinade over it.
- Refrigerate the chicken for 30 to 60 minutes to soak up flavor.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Grill chicken for 6 to 8 minutes per side until fully cooked.
- Let the chicken rest for 5 minutes to keep it juicy.
- Toss mango, avocado, onion, jalapeño, and remaining lime juice in a bowl.
- Build a base with Romaine lettuce, black beans, and corn.
- Slice the chicken and place it atop the salad base.
- Garnish with a generous portion of the fresh mango avocado salsa.
Best Ways to Enjoy It
Serve this salad in large, chilled bowls for a refreshing feel. It pairs beautifully with a tall glass of iced herbal tea. You can enjoy it on the patio for a leisurely summer dinner.
Set the table and enjoy the fresh air with your family. For a heartier meal, add a side of warm tortilla chips. This recipe makes healthy eating feel like a celebration.
Storage & Reheating
Store the chicken and salsa in separate airtight containers. The chicken stays fresh in the fridge for up to three days. The salsa is best eaten within 24 hours to keep the avocado green.
To reheat the chicken, use a skillet with a splash of water. This helps the meat stay tender and juicy. Avoid the microwave if you can to keep the best texture.
Tips for Best Results
- Don’t skip the resting time for the chicken to lock in juices.
- Avoid over-marinating or the lime juice might toughen the meat.
- Use a ripe but firm mango for the best salsa texture.
- Make the salsa right before serving to prevent browning.
- For a busy weeknight, grill the chicken during your weekend prep.
- Add a pinch of extra salt to the salsa to make flavors pop.
- Swap the jalapeño for bell pepper if you prefer no heat.
Ways to Switch It Up
- Swap the chicken for grilled shrimp for a seafood twist.
- Use peaches instead of mango if they are in season locally.
- Make it vegan by using grilled firm tofu instead of chicken.
- Add a dollop of Greek yogurt for a creamy finish.
Common Questions
Can I use frozen corn?
Yes, you can certainly use frozen corn. Just thaw it and pat it dry before adding it. You can even char it in a pan for extra flavor.
Is this salad too spicy?
The spice level is very mild if you remove the seeds. For a completely kid-friendly version, omit the jalapeño entirely. The mango provides plenty of flavor on its own.
How do I know the chicken is done?
The best way is to use a meat thermometer. The chicken is safe and juicy at 165°F. This ensures it is perfectly cooked every time.
I hope this bright Cilantro Lime Chicken Salad brings joy to your table. It is the perfect way to celebrate fresh summer produce. Give it a try and enjoy every bite!
— Lidia
Cilantro Lime Chicken Salad with Mango Avocado Salsa
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup fresh cilantro, finely chopped
- 1/3 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large mango , peeled and diced
- 1 large Hass avocado, pitted and diced
- 1/4 cup red onion, finely diced
- 1 jalape ño, seeded and minced
- 6 cups Romaine lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels, fresh or thawed
Instructions
- In a small bowl, whisk together 1/4 cup cilantro, 1/4 cup lime juice, 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper.
- Place chicken breasts in a shallow dish or resealable bag, pour the marinade over the meat, and refrigerate for 30 to 60 minutes.
- Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates.
- Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- While chicken rests, prepare the salsa by gently tossing the diced mango, avocado, red onion, jalapeño, remaining cilantro, and remaining lime juice in a bowl.
- In large serving bowls, create a base with chopped Romaine lettuce, black beans, and corn.
- Slice the rested chicken into strips and place atop the salad base.
- Garnish each serving with a generous portion of the mango avocado salsa and drizzle with remaining pan juices or extra lime if desired.
