This citrusy grilled cilantro lime chicken salad is a recipe I can’t stop going back to. The dressing is bright, the avocado is creamy, the tortilla strips are crunchy, and the corn is… corny (?). I don’t always love arugula but it works so well with all of these strong flavors. And I know the name implies you need a grill – but I promise this salad is just as good if prepared on a skillet. Enjoy!

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GRILLED CILANTRO LIME CHICKEN & ARUGULA SALAD

GRILLED CILANTRO LIME CHICKEN SALAD

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

This bright salad is a delicious summer-y dish that you’ll want to eat every night of the week!

Cook Mode

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Ingredients

For the marinade
1/2 cup olive oil
1/4 -1/2cup cup water
2 tbsp apple cider vinegar
Juice of 1 lime
3/4 cup chopped cilantro (about 1/3 bunch)
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1 1/2 lbs boneless chicken thighs
For the salad
2 -3 corn tortillas
1/4 cup + 2tbsp cup olive oil
2 ears cooked corn, chopped off of cob
5 oz arugula
2 tbsp apple cider vinegar
2 tbsp pure maple syrup
1/2 tsp garlic powder
Juice of 1 lime
1 avocado, pitted and sliced or cubed
Kosher salt and black pepper to taste

Directions

In a blender or processor, blend the marinade ingredients, other than chicken, on high speed until smooth. Add the chicken to a large bowl and cover with the marinade. Cover and chill for at least 20 minutes.
Heat your grill or a large skillet on the stove over medium-high heat. Add the chicken cook until an internal temperature of 165F is reached, about 7 to 10 minutes per side. Slice the cooked chicken into 1/4-inch strips and set aside.
Make the tortilla strips: slice the tortillas into 1/4-inch thick strips and cover in olive oil. Bake in the air fryer or oven on 400F for about 7 minutes, until crispy.
To assemble the salad, add the arugula, 1/4 cup olive oil, ACV, maple syrup, garlic, and lime to a large bowl. Toss to coat the greens. Add the corn, chicken, avocado, and tortilla strips, and toss again to evenly combine. Season with salt and pepper to taste.