Low Carb Baja Chicken Salad Recipe

Gluten Free
Lunch
Quick Easy
Salads
4.9/5
(1277 reviews)
Low Carb Baja Chicken Salad
Zylo Recipes

Description

Imagine tender, marinated chicken, kissed by the flames of a grill, mingling with vibrant, roasted vegetables. This dish begins with pieces of chicken soaking in a tangy and savory marinade. This infuses the meat with a deep, rich flavor, creating a delectable char as it cooks over the open heat.

The result is wonderfully moist chicken, each bite carrying a hint of savory zest. Alongside the chicken, colorful bell peppers and sweet onions are roasted to perfection. The roasting process coaxes out their inherent sweetness, their soft textures providing a delightful contrast to the slightly firmer chicken.

For those who enjoy a touch of heat, a grilled jalapeno adds a subtle warmth. By leaving it whole, you have complete control over the level of spiciness, allowing you to customize each bite to your preference. Slice it thinly for an intense kick, or enjoy it sparingly for a milder sensation.

A bright, zesty vinaigrette brings all the components of this salad together in perfect harmony. Its tangy notes complement the richness of the chicken and the sweetness of the vegetables, creating a balanced and refreshing flavor profile. The dressing coats each ingredient, ensuring that every bite is bursting with deliciousness.

To finish, the salad is generously sprinkled with crumbled cheese and fresh cilantro. The creamy cheese adds a salty, rich counterpoint to the other flavors, while the cilantro provides a fresh, herbaceous aroma and a pop of vibrant green color. This is more than just a salad; it's a complete and satisfying meal, perfect for a light lunch or a flavorful dinner.

Enjoy the interplay of textures and tastes in this vibrant and delicious dish.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 servings (9.5 oz each) serving
C
Calories
870 Kcal

C
Carbs
12 g
Fi
Fiber
4 g
Sugar
6 g

P
Protein
68 g

C
Fats
62 g
Saturated Fats 12 g
Unsaturated Fats 45 g

Cholestrol 170 mg
Sodium 890 mg
Potassium 750 mg
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Ingredients

    1.
    Chicken Breast
    Chicken Breast
    1-⅞ pound
    2.
    Tamari Sauce
    Tamari Sauce
    4 tablespoon
    3.
    Lime Juice, Fresh
    Lime Juice, Fresh
    2 tablespoon
    4.
    Avocado Oil
    Avocado Oil
    2 tablespoon
    5.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ large - 3" diameter x 3 3/4"
    6.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ large - 3" diameter x 3 3/4"
    7.
    Red Onion
    Red Onion
    ½ large
    8.
    Avocado Oil
    Avocado Oil
    2 tablespoon
    9.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    10.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    11.
    Lettuce
    Lettuce
    8 cup
    12.
    Lime Juice, Fresh
    Lime Juice, Fresh
    2 tablespoon
    13.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    ¼ cup
    14.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    15.
    Garlic
    Garlic
    1 clove
    16.
    Cilantro
    Cilantro
    4 tablespoon
    17.
    Feta Cheese
    Feta Cheese
    4 tablespoon, crumbled
    18.
    Jalapeno Peppers, Raw
    Jalapeno Peppers, Raw
    4 regular - approx 2" long

Instructions

    1.
    Place the chicken breasts in a zip-top bag with the tamari, lime juice, and 2 tablespoons of avocado oil. Marinate for at least one hour, flipping the bag halfway through. While the chicken marinates, wash the lettuce and spin it dry.
    2.
    Slice half of a red and yellow bell pepper. Slice the red onion into thick slices to prevent them from falling through the grill grate. Toss the peppers and jalapeno with ½ teaspoon of avocado oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Set aside.
    3.
    In a small bowl or measuring cup, combine the remaining lime juice, olive oil, 1 teaspoon of kosher salt, and one grated garlic clove. Whisk to combine and set aside.
    4.
    Preheat a grill to medium-high heat (about 350°F). Add the chicken and cook on the first side until nice grill marks form. Flip and cook on the other side until grill marks appear. Flip one last time and cook until the chicken is cooked through and reaches 165°F on a meat thermometer.
    5.
    Grill the vegetables alongside the chicken until they are softened and have nice grill marks.
    6.
    Slice the bell peppers into thick slices. Prepare the salad plates by topping each with 2 cups of lettuce, 7 ounces of grilled chicken, sliced roasted peppers and onions, one grilled jalapeno, 1 tablespoon each of feta cheese and cilantro. Drizzle with ¼ of the dressing and serve immediately.