Ensalada de Pollo
Ensalada de Pollo is a vibrant and refreshing chicken salad that combines tender chicken, crisp vegetables, and a zesty vinaigrette. This delightful dish is perfect for summer gatherings or as a light lunch during the week. With its colorful ingredients and harmonious flavors, each bite transports you to sunny picnics and backyard barbecues. Easy to prepare and highly customizable, this ensalada will quickly become your go-to recipe for any occasion!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling/Skillet
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 ripe avocado, diced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- 1. Cook the Chicken: Preheat your grill or skillet over medium heat. Season chicken breasts with salt and pepper, cooking for about 6-7 minutes per side until fully cooked.
- 2. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until combined.
- 3. Chop the Veggies: Dice cucumber and halve cherry tomatoes while the chicken cools.
- 4. Assemble the Salad: In a large bowl, combine salad greens, cucumbers, tomatoes, red onion, and avocado. Toss gently.
- 5. Add Chicken and Dressing: Slice cooled chicken into strips and place atop the salad. Drizzle with dressing and toss lightly.
- 6. Serve: Plate in bowls or on individual plates; garnish with lemon wedges or herbs for an extra touch.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg