Pico de Gallo Grilled Chicken Salad

Simple Cooking with Heart brings you this Pico de Gallo Grilled Chicken Salad recipe -- it's fresh, delicious and simple to make.

Nutrition Facts

Pico de Gallo Grilled Chicken Salad


154 Per Serving


25g Per Serving


2g Per Serving

Cost Per ServingCost Per Serving

Calories 154
Total Fat 3.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 73 mg
Sodium 148 mg
Total Carbohydrate 4 g
Dietary Fiber 2 g
Sugars 2.4 g
Added Sugars 0 g
Protein 25 g


Servings  6  

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 OR
  • 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)
  • 1 seeded, finely chopped jalapeño (can use ½ to reduce spiciness)
  • juice of 1 lemon
  • 2 tsp. chopped, fresh cilantro
  • 1/2 tsp. garlic (jarred, minced)
  • 1/8 tsp. Black pepper


Tip: Click on step to mark as complete.

For the Chicken Salad:

  1. Spray a medium skillet with cooking spray. Add chicken to skillet and turn to medium-high heat.
  2. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through. Divide lettuce on to 4 plates, top with chicken.
  3. Spoon Pico de Gallo over salads and serve. Garnish with cilantro or lemon/lime slices (optional)

For the Pico De Gallo (fresh salsa):

  1. Combine all ingredients above chicken in medium bowl and stir.

Tip: Pico de Gallo is super versatile with unlimited uses! Try it as a salad dressing, a dip with low sodium whole-wheat chips/crackers (Check the ingredients for the chips/crackers to ensure that they are not made with any hydrogenated oil or tropical oil, such as palm or coconut oil.) or fresh vegetables, mixed with brown rice to make “dirty rice,” over fish, or even on baked potatoes.