Description
A vibrant, tangy salad with grilled cilantro-lime chicken, crisp romaine, and creamy Baja Catalina dressing. Packed with avocado, tomatoes, and tortilla chips, this indulgent yet healthy dish brings festive flavors to your table.
Ingredients
1 tbsp olive oil
1 lb chicken breast, thinly sliced
2 tbsp fresh lime juice
1 tbsp chopped fresh cilantro
1 tsp ground cumin
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 medium avocado, diced
1 cup cooked black beans, rinsed
1/2 cup apple cider vinegar (subbed for red wine)
1/3 cup ketchup
1/4 cup mayonnaise
2 tbsp plain Greek yogurt
1 tbsp honey
1/4 cup whole milk
1/2 cup crushed tortilla chips
Optional: cilantro for garnish, lime wedges
Instructions
Preheat oven to 375°F (190°C) or pan for stovetop
In a bowl, whisk lime juice, cilantro, cumin, and 1 tbsp olive oil for chicken marinade
Marinate chicken for 15 minutes
Sauté or grill chicken in olive oil until fully cooked
In a small pot, heat apple cider vinegar, ketchup, mayonnaise, Greek yogurt, honey, and milk until smooth (Baja Catalina dressing)
Layer romaine, tomatoes, avocado, black beans in a bowl
Top with chicken and tortilla chips
Pour dressing over the salad before serving
Notes
Replace apple cider vinegar with red wine vinegar if preferred. Add queso fresco or vegan cheese for extra flavor. Store leftovers in an airtight container for up to 3 days. Use apple cider vinegar thoroughly to avoid alcohol content.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg