Cuban Grilled Chicken Salad

Cuban Grilled Chicken Salad

16 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
COCOADAWN
Recipe by  COCOADAWN

“I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.
  2. Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.

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Reviews (16)

Rate This Recipe
bellydancer
8

bellydancer

A healthy and fresh tasting salad that is very different from our usual salads. I ended up making a little extra of the dressing, (I would recommend doubling it), but otherwise followed the recipe. I will make this again.

Sharon M.
8

Sharon M.

This salad is so good. I wasn't sure that all of the flavors would go together, especially the pineapple. But it works. And the dressing is wonderful!

Sio176
6

Sio176

A salad that never gets boring!! Great as a main dish .. I doubled up the pineapple serving though because they are a great addition. I also added a four cheese mexican mix to it! Everything is better with cheese!

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 1110 mg
  • 44%

Based on a 2,000 calorie diet

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