Chili-Lime Grilled Chicken Salad (Printable version)

A fresh salad featuring chili-lime chicken, cucumber noodles, and colorful vegetables for a bright meal option.

# What you need:

→ Chili-Lime Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Cucumber Noodle Salad

10 - 3 large cucumbers, spiralized or julienned
11 - 1 cup red bell pepper, thinly sliced
12 - 1 cup carrots, julienned
13 - 1/2 cup red cabbage, finely shredded
14 - 1/2 cup cherry tomatoes, halved
15 - 1/4 cup fresh cilantro, chopped
16 - 2 tablespoons green onions, thinly sliced

→ Lime-Chili Dressing

17 - 2 tablespoons extra virgin olive oil
18 - 2 tablespoons fresh lime juice
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon honey or agave syrup
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon chili flakes, optional
23 - 1/4 teaspoon sea salt
24 - Freshly ground black pepper to taste

# Steps to follow:

01 - Whisk together olive oil, lime zest and juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper in a bowl until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring complete coating. Marinate for minimum 15 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
04 - Spiralize or julienne cucumbers and carrots. Combine in large bowl with bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
05 - Combine extra virgin olive oil, lime juice, rice vinegar, honey, minced garlic, chili flakes, salt, and pepper in jar or bowl. Shake or whisk until emulsified.
06 - Toss vegetables with dressing until evenly coated. Divide salad among serving plates and top with sliced chili-lime chicken. Garnish with additional cilantro or lime wedges as desired.

# Expert tips:

01 -
  • It's faster than ordering delivery: You can have dinner on the table in under 45 minutes, which means no waiting around hungry.
  • Your body actually feels good after eating it: The combination of lean protein, raw vegetables, and bright flavors leaves you satisfied without that heaviness.
  • It tastes like summer tastes: Lime, cilantro, and fresh produce make every bite feel intentional and seasonal.
02 -
  • Don't spiralize cucumbers hours in advance: They release water and turn into a sad, soggy mess; do it right before you dress and serve.
  • Resting the chicken after grilling is non-negotiable: Those 5 minutes let the muscle fibers relax so the meat stays tender and juicy instead of becoming dense and chewy.
03 -
  • Lime is your secret weapon: Fresh lime zest in the marinade and fresh lime juice in the dressing multiply each other's brightness—don't skip either one.
  • Make the dressing in a jar and keep it: A batch of this dressing lasts a week and transforms plain roasted vegetables, grain bowls, and even grilled fish into something memorable.
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