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Grilled Cilantro Lime Chicken Salad topped with fresh mango and avocado salsa in a white bowl

Cilantro Lime Chicken Salad with Mango Avocado Salsa

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 445 kcal

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.