Pico de Gallo is super versatile with unlimited uses! Try it as a dressing, a dip with low sodium whole-wheat chips/crackers.
In Detail, Check the ingredients for the chips/crackers to ensure that they are not made with any hydrogenated oil
Specifically, fresh vegetables, mixed with brown rice to make “dirty rice,” over fish, or even on baked potatoes.
In Fact: Simple Cooking with Heart brings you this Pico de Gallo Grilled Chicken Salad recipe — it’s fresh, delicious and simple to make.
In general, We prepare these perfect recipes for those on the go and you will feel good about eating!
In Fact, every time I go to Red Robin, I face the same dilemma: I very much enjoy their southwestern-themed salad.
But salads don’t come with bottomless fries. And if I’m being honest, the bottomless fries are a big part of why I go to Red Robin.
This salad is quite hearty. I also splurged a little and bought fresh, house-made tortilla chips at the store.
Specifically, It’s worth getting the good stuff here since the chips are the finishing touch!
For one thing, Since we want these meals prepared fast, the recipes we chose should also be affordable and delicious.
I’m not alone in this, right?.
Pico de Gallo Grilled Chicken Salad: Nutrition Facts
- Calories: 154 Per Serving
- Protein: 25g Per Serving
- Fiber: 2g Per Serving
- Cost Per Serving: $2.22
Ingredients
For the Chicken Salad:
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes (or chicken tenderloins, whatever is on sale), all visible fat discarded
- chicken tenderloins (whatever is on sale)
- non-stick Cooking spray
- 8 cups green leaf or red leaf lettuce (approx. 8-10 leaves), washed, torn into pieces
- Cilantro or lemon/lime slices for garnish
For the Pico De Gallo (fresh salsa):
- 1 medium tomato (diced)
- 1 small onion (finely chopped)
- juice of 1 lemon
- 1 seeded, finely chopped jalapeño (can use ½ to reduce spiciness)
- 2 tsp. chopped, fresh cilantro
- 1/2 tsp. garlic (jarred, minced)
- 1/8 tsp. black pepper
Steps
- Place the black beans, corn, tomato, onion, garlic, jalapeno, cilantro, and chicken into a large bowl.
- Mix together
- Add the lime juice and cumin and mix well.
- Cover and refrigerate a few hours to allow the flavors to mingle and fiesta.
- Serve cold and enjoy as is, or on tortilla chips, nachos, etc.
- For the chicken, I made cilantro lime chicken. Marinade for at least 20 minutes.
- Marinade: 1/4c lime juice, 1/3c cilantro, 2 1/2 TBSP Olive oil, 1/2 TBSP Cumin and brown sugar, 1/2 tsp of salt, smoked paprika, garlic powder.
It’s getting cold out and I want to hang on to a bit of the summer feel. This is easy and refreshing!
Cheap healthy meals should compliment our daily busy life.
