Ensalada de Pollo
A vibrant and refreshing salad that combines tender chicken, crisp vegetables, and a zesty salsa verde dressing. Perfect for lunch or dinner, this dish not only delights the palate but also brightens any meal with its colorful presentation. Whether served at a family gathering or enjoyed solo, it offers a satisfying mix of flavors and textures that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups fresh romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- ½ medium red onion, thinly sliced
- 1 ripe avocado, diced
- ¼ cup salsa verde
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat until shimmering. Cook chicken for 6-7 minutes per side until golden brown and fully cooked.
- While the chicken cooks, wash and chop the lettuce, tomatoes, cucumber, red onion, and avocado. Arrange on a large platter.
- In a small bowl, whisk together salsa verde and lime juice.
- Once the chicken has rested, slice it thinly and toss with the prepared vegetables. Drizzle the dressing over everything and gently mix.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg