Gluten-Free Grilled Chicken and Avocado Salad with Cilantro-Lime Dressing Recipe
When I think about salads, I know that the dressing is what truly sets the tone. The right dressing can elevate a simple mix of greens into something truly memorable. For this Gluten-Free Grilled Chicken and Avocado Salad, the cilantro-lime dressing does just that. It’s zesty, fresh, and brings all the flavors together in a way that makes every bite exciting. I also take care in choosing the chicken for this salad. My preference is organic, farm-raised chicken because the flavor is just unbeatable. It’s tender, juicy, and has a richness that you don’t always find in regular store-bought chicken. Plus, knowing that the chicken is raised without any unnecessary antibiotics or hormones just makes it all the more satisfying to eat. When you combine the quality of the ingredients with a dressing that packs a punch, you’ve got a salad that’s not only healthy but absolutely delicious.
Did You Know?
Avocados are a nutritional powerhouse, providing a rich source of healthy monounsaturated fats that are good for your heart. They’re also packed with fiber, which aids in digestion, and contain more potassium than a banana, helping to regulate blood pressure. Additionally, avocados are loaded with vitamins, including vitamins K, E, C, and several B vitamins, all of which contribute to overall health. Their creamy texture and mild flavor make them a versatile ingredient in many dishes, especially salads where they add both richness and a satisfying mouthfeel.
Yield: 4 servings
Ingredients:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed greens
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
For the Cilantro-Lime Dressing:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon honey (or agave syrup for a vegan option)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
Prepare the Chicken:
Preheat your grill to medium-high heat.
Brush the chicken breasts with olive oil and season with salt and pepper.
Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Allow the chicken to rest for 5 minutes before slicing.
Personal Tip: Grilling the chicken to perfection requires just the right amount of heat. I always preheat my grill to medium-high to get those beautiful grill marks without overcooking the meat.
Prepare the Dressing:
In a small bowl, whisk together the chopped cilantro, lime juice, olive oil, honey, minced garlic, salt, and pepper.
Personal Tip: Making your own dressing is always worth it. The fresh cilantro and lime juice make this dressing bright and flavorful, and it’s super easy to whip up.
Assemble the Salad:
In a large bowl, combine the mixed greens, diced avocado, cherry tomatoes, cucumber, and red onion.
Add the sliced grilled chicken on top of the salad.
Drizzle the cilantro-lime dressing over the salad and toss to combine.
Personal Tip: When assembling the salad, I like to layer the ingredients so that each bite has a bit of everything—a piece of chicken, a slice of avocado, and a bit of that fresh, crisp cucumber.
Serve:
Serve immediately or refrigerate for up to 2 days.
Personal Tip: This salad is best served immediately to enjoy the full freshness of the ingredients. However, it can be refrigerated for up to 2 days if you need to prep ahead.
Nutritional Information (Per Serving): Calories: 350 | Protein: 25g | Carbohydrates: 12g | Fiber: 6g | Net Carbohydrates: 6g | Fat: 24g | Saturated Fat: 3.5g | Cholesterol: 60mg | Sodium: 220mg | Sugars: 6g | Glycemic Index: Low
Kitchen Tips, Great Ideas, How to Save Money
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Bulk Buying: Purchase mixed greens and chicken breasts in bulk. These ingredients are versatile and can be used in various recipes, reducing the cost per unit and saving you money in the long run.
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Homemade Dressing: If store-bought dressings are expensive or contain unwanted additives, consider making your own. Whipping up a batch of cilantro-lime dressing with simple ingredients is cost-effective and allows you to control the flavor and quality.
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Reusable Storage Containers: Invest in reusable storage containers for your salads. These containers are not only environmentally friendly but also save money over time compared to disposable options.
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Energy Efficiency: Grill chicken in large batches and store it in the refrigerator for up to 3 days. This saves on energy costs and makes meal prep more efficient.
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Smart Storage: Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days, providing a convenient and healthy meal throughout the week.
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Ingredient Substitutions: If avocado is unavailable or too expensive, you can use diced mango or papaya for a similar creamy texture and flavor.
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Flavor Enhancements: Experiment with adding different flavors to your salad, such as a sprinkle of feta cheese (for non-vegans) or a handful of roasted sunflower seeds for added crunch and visual appeal.
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DIY Cilantro-Lime Dressing: Make your own cilantro-lime dressing in larger batches and store it in the refrigerator for up to a week. This dressing is versatile and can be used on other salads, grilled vegetables, or as a marinade.
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Learning and Sharing: Join online gluten-free cooking communities for more recipe ideas and tips. Sharing your own experiences can also help others and foster a sense of community.
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Creative Presentations: Enhance the visual appeal of your salad by arranging the ingredients in a colorful and artistic manner. These additions not only add flavor but also create a beautiful presentation for your meal.
Growing Your Own Cilantro in a Small Container
If you love the fresh flavor of cilantro as much as I do, why not try growing it yourself? Cilantro is one of the easiest herbs to cultivate, even if you don’t have much space. A small container on your kitchen windowsill or balcony is all you need. Cilantro thrives in well-drained soil and needs plenty of sunlight, so place it somewhere it can get at least six hours of sun a day. The best part is that it grows quickly—you can start harvesting in just a few weeks! Not only will you have fresh cilantro on hand for your dressings, but you’ll also get the satisfaction of using something you’ve grown yourself. It’s a simple and rewarding way to enhance your cooking with the freshest ingredients possible.