Spicy Grilled Chicken with Salsa Vinaigrette

Total Time
35 min
25 min
10 min
You could Omit the avocado from this recipe.


fat free salsa

½ cup(s)

uncooked red onion(s)

¼ cup(s), sliced, chopped


2 Tbsp, fresh, chopped

fresh lime juice

1 Tbsp

balsamic vinegar

1 Tbsp

Dijon Mustard

1 tsp

table salt

¼ tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), 4 (1⁄4-pound) halves

Cajun seasoning

1 Tbsp

olive oil

1 tsp

mixed greens

4 cup(s), salad blend

sweet red pepper(s)

1 medium, seeded and thinly sliced

uncooked bell pepper(s)

1 item(s), medium, yellow variety, seeded and thinly sliced

fresh tomato(es)

1 medium, chopped


½ item(s), medium, peeled and chopped


  1. To make the salsa vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor or blender; set aside.
  2. Sprinkle both sides of the chicken breasts with the Cajun seasoning. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand 5 minutes, and slice into 1⁄2-inch-wide strips.
  3. Place the salad greens and bell peppers in a large bowl. Top with the chicken, tomato, and avocado. Serve with the vinaigrette on the side. Yields one piece of chicken per serving.

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