Cilantro-Lime Green Chopped Salad (Paleo)
This flavorful fiesta in a bowl is a simple salad to toss together - perfect for lunch and picnics!
Servings 1
Ingredients
- 1 chicken breast butterflied or chicken cutlet
- 1 small head romaine lettuce
- 1/4 th cabbage head
- 1/4 th red onion
- ½ avocado
- 1 mini cucumber
- 1 Tbsp + 1 tsp extra virgin olive oil divided
- 1 lime juiced
- 1 small bunch fresh cilantro
- Sea salt and pepper to taste
- Optional topping: hemp seeds or favorite nuts/seeds
- Optional topping: Handful grain-free tortilla chips I used Siete brand
Instructions
- Season chicken with salt and pepper, and to a cast iron pan add 1 tsp olive oil over medium heat. Cook on each side for approx. 3-4 minutes until cooked inside (juices run clear). Set aside to cool.
- Next, add your veggies into the main compartment bowl of the salad cutting kit and make sure they fit so you can snap on the lids. Lastly, add the chicken once its come to room temperature.
- Make the dressing: combine olive oil, lime juice, and chopped cilantro with sea salt in the dressing compartment - give it a good shake now and before you pour onto the salad.
- Lastly, add your optional toppings such as chips and seeds to the top compartment with the dressing and pack away!
- When ready to serve, follow the salad bowl directions to cut all the ingredients (except toppings and avocado skin), making this a fresh chopped salad. Pour dressing and toppings over top, mix it up with the lid on to distribute the dressing, and enjoy!