Cilantro Lime Chicken Salad + Mango Avocado Salsa
At 9g protein and 271 calories per serving, this Cilantro Lime Chicken Salad works as a calorie-controlled lunch side or light meal addition. Preps 4 servings quickly on the stovetop with mango avocado salsa for carb timing around training. Pair with other protein sources to round out your macro targets.
Ingredients
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lime Juice, Fresh(120g)
- •Cilantro, Fresh(120g)
- •Garlic(240g)
- •Honey(10g)
- •Brown sugar(5g)
- •Cumin, Ground(5g)
- •1 1/4 teaspoon salt
- •Chicken Thigh, Boneless Skinless
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Lettuce, Romaine(1200g)
- •Bell Pepper
- •Mango
- •Avocado
- •Green Onion (Scallion)
- •Cilantro, Fresh
- •Red pepper flakes
Instructions
- 1Mince the garlic and whisk together with olive oil, fresh lime juice, honey, brown sugar, ground cumin, and half the fresh cilantro to create the marinade. Divide the marinade in half — reserve one portion for dressing and pour the other into a shallow dish. Add the chicken thighs to the marinade, turning to coat evenly, and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
- 2Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken thighs for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a cutting board and let rest for 5 minutes.
- 3Wipe the skillet clean with a paper towel, add 1 teaspoon of olive oil, and heat over medium-high heat. Add the diced bell pepper and cook for 4–5 minutes, stirring occasionally, until tender-crisp and lightly charred at the edges.
- 4While the peppers cook, prepare the mango avocado salsa by combining the diced mango, diced avocado, and sliced green onions in a bowl. Add 2 tablespoons of the reserved dressing to the salsa and gently toss to combine.
- 5Slice the rested chicken thighs into strips. Divide the romaine lettuce evenly among 4 airtight containers. Top each with the cooked bell pepper, mango avocado salsa, and chicken strips.
- 6Drizzle the remaining reserved dressing evenly over each container and sprinkle with the remaining fresh cilantro and red pepper flakes.
- 7Seal the containers and refrigerate until ready to serve. These salads will keep for up to 4 days.
Nutrition — Per Serving
271
calories
9g
protein
13g
fat
- Carbohydrates
- 37g
- Saturated fat
- 1.8g
- Sodium
- 51 mg
- Dietary fiber
- 8.7g
4 servings per batch · ~436g each
Macro data sourced from USDA FoodData Central
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How much protein does Cilantro Lime Chicken Salad + Mango Avocado Salsa have per serving?
Each serving contains only 9g of protein for 271 calories, with 13g fat and 37g carbs. This is a carbohydrate-forward side or light lunch rather than a standalone protein source.
How long does Cilantro Lime Chicken Salad + Mango Avocado Salsa take to prep?
This recipe has quick prep time and yields 4 servings in one session. It's intended as a side dish or light meal component rather than a high-volume batch preparation.
Is Cilantro Lime Chicken Salad + Mango Avocado Salsa good for fat loss?
At only 9g protein per serving, this recipe doesn't support fat loss goals independently and should be paired with a higher-protein main dish. The 271 calories and 37g carbs work better as a vegetable or carb side rather than a standalone meal.
