Chicken Salad

Chicken Salad
I love Chipotle salads, but I know it can be really high in sodium and higher in calories. I decided to make my own healthier version at home. I skipped the cheese and sour cream to make it lighter as well.
Recipe type: Lunch
Cuisine: American
  • 2 chicken breast fillet in half
  • Juice of 1 lemon
  • 2 garlic cloves minced
  • 1 tbsp. avocado oil
  • 1 tbsp. dried rosemary
  • 1 tbsp. paprika
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  1. Place all ingredients in large Ziploc bag and let marinade in refrigerator for 1 hour. In non-stick heat 1 tbsp. of avocado oil to medium heat; cook chicken breast on each side for 4-5 minutes or until full done. Allow cooling 10 minutes before serving.
  2. I served with some romaine lettuce, tomatoes, avocado, black beans and corn.
  3. Suggested Salad Dressings:
  4. Cilantro Lime: Juice of 1 lime, 3 tbsp. olive oil, ⅔ cup chopped cilantro, ½ tbsp. sea salt, 1 garlic clove, 1 tbsp. apple cider vinegar. Blend and serve.