Spicy grilled chicken with salsa vinaigrette
2
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This family-style salad featured creole-spiced chicken over mixed greens, fresh colorful pepper, tomatoes and rich avocado, all dressed with a balsamic salsa vinaigrette. Perfect for a light dinner or lunch, this recipe comes together in a just 35 minutes. Easy enough for a busy weeknight, you can add or take away vegetables to suit your tastes. Fresh radishes, celery and carrots are all great additions. Try this seasoning on flank steak for a wonderful flavor twist. Mango salsa, green salsa and tomato-based all work well as long as they are fat-free. If cilantro leaves you with a soapy flavor, omitting it is just fine.
Ingredients
Salsa
½ cup(s)
Red onion
¼ cup(s), sliced, chopped
Cilantro
2 Tbsp, fresh, chopped
Fresh lime juice
1 Tbsp
Balsamic vinegar
1 Tbsp
Dijon mustard
1 tsp
Table salt
¼ tsp
Uncooked skinless boneless chicken breast
1 pound(s), 4 (1⁄4-pound) halves
Cajun seasoning
1 Tbsp
Olive oil
1 tsp
Mixed greens
4 cup(s), salad blend
Red bell pepper
1 medium, seeded and thinly sliced
Bell pepper
1 item(s), medium, yellow variety, seeded and thinly sliced
Tomato
1 medium, chopped
Avocado
½ item(s), peeled and chopped
Instructions
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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