Grilled Tequila Lime Chicken Taco Salad
This Grilled Tequila Lime Chicken Taco Salad provides 7g protein and 114 calories per serving — a light lunch base requiring additional protein sources. Quick stovetop preparation yields 4 servings that work as salad toppers or taco fillings without heavy preparation. Combine this with beans or extra chicken to reach target protein intake while keeping the base low-calorie.
Ingredients
- •Chicken Thigh, Boneless Skinless
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Lime Juice, Fresh(120g)
- •1/3 cup tequila
- •Honey(45g)
- •Garlic(5g)
- •1 teaspoon salt
- •Cumin, Ground(3g)
- •Lettuce, Romaine(960g)
- •Tomato, Cherry(240g)
- •Bell Pepper
- •Tortilla, Corn, 6-Inch
- •Avocado
- •Greek Yogurt (Nonfat)(120g)
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •1 pinch salt (to taste)
Instructions
- 1Whisk together the lime juice, honey, fresh garlic, and ground cumin in a large shallow bowl. Pour 1/4 cup of this marinade into a separate container and refrigerate for the avocado crema.
- 2Add the chicken thighs to the remaining marinade in the bowl, turning to coat evenly. Cover and refrigerate for at least 2 hours, or overnight if time allows.
- 3Heat 1 teaspoon of oil in a grill pan or 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 to a cutting board and rest for 5 minutes, then slice into strips.
- 4Wipe the pan with a paper towel, add 1 teaspoon of oil, and cook the bell pepper strips over medium-high heat for 4–5 minutes, stirring occasionally, until tender-crisp and lightly charred at the edges.
- 5Combine the avocado, nonfat Greek yogurt, and reserved marinade in a blender. Blend until smooth, adding water 1 tablespoon at a time if needed to reach desired consistency.
- 6Warm the corn tortillas in the same pan over low heat for 1–2 minutes per side until soft and pliable. Cut into strips.
- 7Divide the romaine lettuce evenly among 4 airtight containers while warm. Top each with the sliced chicken, cooked bell peppers, cherry tomatoes, tortilla strips, and a drizzle of avocado crema.
- 8Seal containers and refrigerate. Divide the remaining avocado crema into 4 small containers to serve on the side.
Nutrition — Per Serving
114
calories
7g
protein
1g
fat
- Carbohydrates
- 24g
- Saturated fat
- 0.1g
- Sodium
- 36 mg
- Dietary fiber
- 6.1g
4 servings per batch · ~373g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Tequila Lime Chicken Taco Salad have per serving?
Each serving contains only 7g of protein and 114 calories, making this more of a light side or appetizer than a protein-focused meal. Carbs are 24g per serving with just 1g fat.
How long does Grilled Tequila Lime Chicken Taco Salad take to prep?
This qualifies as quick prep and makes 4 servings, suitable for adding a flavored component to your meal prep without significant time investment.
Is Grilled Tequila Lime Chicken Taco Salad good for fat loss?
At 114 calories per serving with very low fat (1g) and moderate carbs (24g), this recipe works as a low-calorie side during fat loss phases. Pair it with a separate high-protein source to create a complete meal that supports your deficit.
