Ensalada de Pollo
Ensalada de Pollo is a vibrant, flavor-packed salad that combines tender grilled chicken with crisp, fresh vegetables and a zesty dressing. This easy-to-make dish is perfect for summer picnics or quick weeknight dinners, offering a satisfying option that’s both light and nutritious. Enjoy the delightful crunch of fresh ingredients complemented by creamy avocado and a burst of citrus flavor. It’s not just a meal; it’s a celebration in every bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- 1 avocado, cubed
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and cooked through.
- While the chicken cooks, chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
- In a small bowl, whisk together olive oil and lemon juice with salt and pepper to taste.
- Once cooked, let the chicken rest for a few minutes before slicing it into strips.
- In a large bowl, combine all vegetables with the sliced chicken. Drizzle with dressing and toss gently to combine.
- Fold in the cubed avocado just before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 100mg