Ensalada de Pollo
Ensalada de Pollo is a vibrant, refreshing salad that combines juicy grilled chicken, crisp vegetables, and a tangy dressing. Perfect for summer picnics or family gatherings, this dish not only delights the palate but also brings a burst of color to your table. Easy to prepare and customizable with your favorite ingredients, it’s sure to become a favorite in your kitchen. Enjoy this delicious ensemble as a light lunch or dinner option that’s both satisfying and wholesome.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 pound)
- 4 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 ripe avocado, diced
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Salt and pepper to taste
Instructions
- Preheat grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Grill each side for about 6-7 minutes until cooked through.
- While the chicken cooks, chop lettuce, cherry tomatoes, cucumber, red onion, and avocado into bite-sized pieces.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Once the chicken has rested, slice it into strips. In a large bowl, combine vegetables and sliced chicken. Pour dressing over the top and toss gently to coat.
- Serve immediately on plates or bowls; garnish with lemon wedges if desired.
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg