Citrus Cumin Marinated Chicken Salad with Avocados

Citrus Cumin Marinated Chicken Salad with Avocados
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Citrus Cumin Marinated Chicken Salad with Avocados

A hearty salad filled with crisp jicama, creamy avocados, oranges and grilled chicken.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Citrus Cumin Marinated Chicken Salad with Avocados

CaloriesCalories

320 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

13g Per Serving
×
Calories 320
Total Fat 12.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.4 g
Cholesterol 60 mg
Sodium 170 mg
Total Carbohydrate 36 g
Dietary Fiber 13 g
Sugars 19 g
Protein 21 g

Dietary Exchanges
4 vegetable, 1 other carbohydrate, 3 lean meat, 1/2 fat

Ingredients

Servings  6   Serving Size   2 cups

  • 2 fresh limes
  • 4 fresh oranges (divided)
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 Chicken breast, (8 ounces each) boneless, skinless
  • 1 Jicama, peeled and cut into 1/4 x 2-inch sticks (about 2 cups)
  • 3 Large carrots julienned (about 3 cups)
  • 1/2 cup cilantro leaves
  • 2 ripe, fresh avocados (halved, pitted, diced)

Directions

Tip: Click on step to mark as complete.

  1. Combine juice of limes and two oranges in small bowl. Add honey, oil, cumin pepper and salt; stir until combined. Reserve 1/2 cup dressing to small bowl; set aside.
  2. Place remaining dressing in shallow dish with chicken; marinate for 30 minutes turning to coat.
  3. Preheat grill to medium-high. Remove chicken from marinade, place on grill. Cook, turning as needed, until the thickest part of the chicken registers 165° F. Remove from grill; slice into thin pieces.
  4. Peel and section remaining 2 oranges. Combine jicama, carrots, oranges and cilantro in large serving platter.
  5. Pour dressing over salad mixture, toss gently. Top with grilled chicken and avocados.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

A hearty salad filled with crisp jicama, creamy avocados, oranges and grilled chicken.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Citrus Cumin Marinated Chicken Salad with Avocados

CaloriesCalories

320 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

13g Per Serving
×
Calories 320
Total Fat 12.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.4 g
Cholesterol 60 mg
Sodium 170 mg
Total Carbohydrate 36 g
Dietary Fiber 13 g
Sugars 19 g
Protein 21 g

Dietary Exchanges
4 vegetable, 1 other carbohydrate, 3 lean meat, 1/2 fat

Ingredients

Servings  6   Serving Size   2 cups

  • 2 fresh limes
  • 4 fresh oranges (divided)
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 Chicken breast, (8 ounces each) boneless, skinless
  • 1 Jicama, peeled and cut into 1/4 x 2-inch sticks (about 2 cups)
  • 3 Large carrots julienned (about 3 cups)
  • 1/2 cup cilantro leaves
  • 2 ripe, fresh avocados (halved, pitted, diced)

Directions

Tip: Click on step to mark as complete.

  1. Combine juice of limes and two oranges in small bowl. Add honey, oil, cumin pepper and salt; stir until combined. Reserve 1/2 cup dressing to small bowl; set aside.
  2. Place remaining dressing in shallow dish with chicken; marinate for 30 minutes turning to coat.
  3. Preheat grill to medium-high. Remove chicken from marinade, place on grill. Cook, turning as needed, until the thickest part of the chicken registers 165° F. Remove from grill; slice into thin pieces.
  4. Peel and section remaining 2 oranges. Combine jicama, carrots, oranges and cilantro in large serving platter.
  5. Pour dressing over salad mixture, toss gently. Top with grilled chicken and avocados.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.