Cilantro Lime Chicken Salad + Mango Avocado Salsa
Cilantro Lime Chicken Salad + Mango Avocado Salsa
The Concept
Tropical brightness meets street food energy. Zesty, herby cilantro lime chicken is served over crisp greens and crowned with a fresh mango avocado salsa that is so good you'll eat it with a spoon. The salsa IS the dressing.
Ingredients
For the Cilantro Lime Chicken:
- 2 large chicken breasts
- Large handful of fresh cilantro, roughly chopped
- Juice and zest of 2 limes
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp honey
- Salt and pepper
For the Mango Avocado Salsa:
- 1 large ripe mango, diced small
- 2 ripe avocados, diced small
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Large handful of fresh cilantro, chopped
- Salt and pinch of cayenne
For the Salad Base:
- 4 cups romaine lettuce, chopped
- 2 cups shredded purple cabbage
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained
- Fresh cilantro sprigs for garnish
- Toasted pepitas (pumpkin seeds)
- Tortilla chips for serving (optional)
For the Light Lime Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- 1 tsp cumin
- Pinch of chili powder
- Salt and pepper
Method
Step 1 — Marinate the Chicken: Blend or whisk together cilantro, lime juice and zest, olive oil, garlic, cumin, and honey. Season with salt and pepper. Coat the chicken completely. Marinate at least 45 minutes — 2 hours is ideal for maximum herb penetration.
Step 2 — Cook the Chicken: Grill over medium-high heat or sear in a cast-iron pan, 6–7 minutes per side. The cilantro will char slightly and the lime zest will perfume the entire kitchen. Rest and slice thinly.
Step 3 — Make the Mango Avocado Salsa: Gently combine mango, avocado, red onion, and jalapeño. Add lime juice, cilantro, salt, and cayenne. Fold gently to keep the avocado and mango in distinct pieces. Taste and adjust lime and salt. It should be bright, slightly spicy, and tropical.
Step 4 — Assemble: Toss romaine, cabbage, and black beans with the light lime dressing. Spread on a wide platter. Scatter cherry tomatoes over the base. Lay the sliced cilantro lime chicken across the center. Spoon the mango avocado salsa generously over the chicken and let it cascade onto the salad. Top with toasted pepitas and fresh cilantro sprigs.
Chef's Note: The mango must be ripe to the point of being almost too soft — underripe mango is tart and hard and will ruin the salsa entirely. The fruit should feel like a stress ball when squeezed.
