Ensalada de Pollo
This vibrant ensalada de pollo features succulent grilled chicken mixed with fresh romaine, cherry tomatoes, cucumber, and a zesty vinaigrette. Perfect for any occasion, this salad is not only refreshing but also customizable to suit your taste. With its colorful presentation and delightful flavors, it’s sure to impress at picnics, potlucks, or simply as a satisfying meal at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups fresh romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (diced)
- ½ small red onion (thinly sliced)
- ½ cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat grill or pan to medium-high heat. Season chicken breasts with salt and pepper and grill for about 6-7 minutes on each side until fully cooked.
- While the chicken cooks, chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, and dice the cucumber.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Once cooked, let the chicken rest for a few minutes before slicing it into strips.
- In a large mixing bowl, combine chopped veggies and sliced chicken. Drizzle with dressing and toss gently until coated.
- Top with crumbled feta cheese before serving.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg