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Chinese Chicken Salad – Recipe

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This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.

overhead view of skewered chicken on top of salad in glass bowl, cutting board with green onions and chicken skewers, wooden serving spoon, blue and white towel, and cruet of dressing

This Chinese chicken salad requires only a little prep to chop the vegetables and toast the crunchy stuff.  I usually make it a day or two after I’ve grilled some chicken so that I can just toss leftover chicken into the bowl, making dinner preparation even easier!!  The salad goes nicely with this barbecue chicken recipe, as the soy sauce bases blend perfectly.  Ratios for the ingredients depend completely on personal preference – here’s how I make it.

Chinese Chicken Salad Ingredients:

  • 1/2 head cabbage, thinly sliced
  • 1/2 head green or red lettuce, thinly sliced
  • 1 cup fresh spinach leaves, sliced thinly
  • 1/2 cup chives or green onions, chopped
  • 1 cup cilantro, chopped
  • 1-2 cups grilled chicken, chopped
  • 1 package Top Ramen noodles, broken into pieces
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup sesame seeds
  • Optional: snap peas, bean sprouts, broccoli floretsoverhead view of chinese chicken salad ingredients: spinach, lettuce, green onions, almond slivers, top ramen noodles, cabbage, sesame seeds, cilantro, and bowl of dressing with whisk

Asian Salad Dressing Ingredients:

  • 1/2 C. vegetable oil/olive oil
  • 1/2 C. apple cider vinegar
  • 1/4 C. soy sauce
  • 2 Tbs. honey
  • 2 garlic cloves, pressed
  • 1/4 tsp. black pepper
  • 1/2 tsp. ground ginger

dressing pouring onto chicken piled on salad in glass bowl

How to make a mouth-watering Chinese Chicken Salad:  

Step 1: Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet.  Spread dry noodles, almonds, and sesame seeds on a baking sheet.  In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes).  Remove from oven immediately and transfer off of baking sheet to cool.  

Step 2:  Chop and toss all other ingredients in a large salad bowl.  Add cooled crunchies.  

Step 3:  Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad.  

(Adjust salad:dressing ratio to taste)  Enjoy!!!

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

More Great Salad Recipes

Broccoli Grape Salad

Artichoke Rice Salad

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

Chinese Chicken Salad

This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.
Print Pin Rate
Course: Salad
Keyword: asian soy ginger dressing, chinese chicken salad
Prep Time: 15 minutes
Servings: 4
Calories: 556kcal

Ingredients

Salad Ingredients

  • 1/2 head cabbage
  • 1/2 head green or red lettuce
  • 1 cup fresh spinach
  • 1/2 cup chives or green onions
  • 1 cup cilantro
  • 1 cup grilled chicken cubed
  • 1 pkg. Top Ramen noodles seasoning packet discarded
  • 1/2 cup slivered almonds
  • 1/4 cup sesame seeds

Soy Ginger Salad Dressing

  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground ginger

Instructions

  • Break noodles into small pieces. Place noodles, almonds, and sesame seeds on a small baking sheet and bake at 350 degrees for 5-8 minutes or until golden brown.
  • Immediately transfer browned noodles, almonds, and seeds to salad bowl so that they do not overcook in the residual heat from the baking sheet.
  • Rinse and chop all remaining salad ingredients into bite size pieces and toss with toasted ingredients in salad bowl.
  • Whisk together all salad dressing ingredients.
  • Dress and toss salad. Adjust the amount of salad dressing to taste.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 556kcal | Carbohydrates: 24g | Protein: 23g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 44mg | Sodium: 903mg | Potassium: 689mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4127IU | Vitamin C: 49mg | Calcium: 214mg | Iron: 4mg

wooden spoonful of Chinese chicken salad scooping from glass salad bowl

Shrimp Ceviche

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During the heat of summer, it’s nice to have a handful of menu items that require no cooking and little prep.  This shrimp ceviche is full of fresh flavor and can be used as an appetizer or a light dinner.  Shrimp are “cooked” in citrus and combined with jalapenos, tomato, avocado, and onion.  Tortilla chips compliment the ceviche so well, and make putting together this meal a cinch.

overhead shot of shrimp ceviche in glass bowl with wooden spoon and tortilla chips laying to the side

Ceviche originated in South America.  It is a dish where fresh seafood is diced and marinated in lemon and lime juice.  The marination process “cooks” the seafood by curing the fish proteins.  The seafood is safe to eat after “cooking” in the lime juice.  For this shrimp ceviche recipe, you can use either pre-cooked or uncooked shrimp. 

Using already cooked shrimp is quick and easy, but it is also a fun experience to make the ceviche in the traditional way by using uncooked shrimp and soaking them in the lemon/lime juice mixture.

How to Make Ceviche with Uncooked Shrimp

To do it this way, simply devein and dice the uncooked shrimp. Mix together the lemon and lime juice and place the diced shrimp in the mixture.  Allow them to marinate for 45 minutes – until the shrimp turn opaque and pink – and then go ahead and proceed with the recipe by dicing and mixing in the remaining ingredients.

photo collage raw shrimp on parchment paper then placed in glass bowl of citrus juice, lemon and lime rinds, pink shrimp soaking in bowl

Shrimp Ceviche Ingredients

  • 1 lb. medium sized shrimp (cooked or uncooked are fine)
  • 1 large tomato (1 cup diced tomatoes)
  • 1 jalapeno or other hot pepper of your choice
  • 1/2 cup finely diced red onion
  • 1/2 cup freshly chopped cilantro
  • 1 avocado, diced
  • 1 tablespoon cocktail sauce or ketchup
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup fresh lime juice (about 5 limes)

How to Make the Recipe with Cooked Shrimp

This recipe is so simple to throw together. The first step is to juice all the lemons and limes and combine the juice in a medium sized bowl. Remove the tails and dice the shrimp into large bite-size pieces. If uncooked, place the shrimp into the bowl of juice to marinate for 45 minutes and then proceed. Dice all the remaining ingredients. Add everything to the bowl, along with the cocktail sauce or ketchup, and stir.

4 photo collage showing how to peel tail from shrimp, chopped shrimp, shrimp in glass bowl with juice, and diced tomatoes, cilantro, avocado, tomato, and jalapeno

The ceviche is ready to eat! You can dive in immediately or leave it to soak for a while before serving. Either way, it’s delicious!

hand scooping shrimp ceviche from glass bowl with a tortilla chip, chips, cilantro and red and white linen in background

Eat with tortilla chips or just a fork if you want to skip the carbs and calories! The ceviche will keep fresh and delicious for 2-3 days in an airtight container in the refrigerator.

More Delicious Salads

Artichoke Rice Salad

Chinese Chicken Salad - Recipe

Pistachio Pineapple Watergate Salad

Broccoli Grape Salad

overhead shot of shrimp ceviche in glass bowl with wooden spoon and tortilla chips laying to the side

Shrimp Ceviche

Shrimp Ceviche is a no cook, easy to make meal bursting with zesty citrus flavor, fresh tomatoes, cilantro, avocados, and a bit of jalapeno zing.
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Course: Appetizer, Salad
Keyword: shrimp ceviche
Prep Time: 15 minutes
Servings: 6
Calories: 155kcal

Ingredients

  • 1 pound medium shrimp
  • 1 cup chopped tomatoes
  • 1/2 cup red onion
  • 1/2 cup cilantro
  • 1 jalapeno
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 tbsp cocktail sauce or ketchup
  • 1 avocado

Instructions

  • Juice lemons and limes and place the juice in medium sized bowl.
  • Devein and remove tails from shrimp. Place shrimp in citrus juice.
  • If shrimp are raw, allow them to marinate 45 minutes until "cooked" and they become pink and opaque.
  • If shrimp are pre-cooked, no need to marinate, proceed with the recipe.
  • Dice tomato, red onion, jalapeno, cilantro, and avocado.
  • Whisk cocktail sauce or ketchup into citrus mixture.
  • Gently stir in all remaining ingredients.
  • Serve with tortilla chips.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 155kcal | Carbohydrates: 10g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 671mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 234IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 2mg

Easy Homemade Salsa Verde

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Mexican food is a staple in our house and salsa verde tops the list of our favorites. Making your own fresh salsa takes just minutes and is so dang good, you’ll want to keep a supply on your kitchen counter around the clock. Blend up fresh or roasted tomatillos and a few key ingredients for this flavor-packed dip.

salsa verde in white chip'n'dip serving bowl with tortilla chips, wooden spoon, cilantro and jalapeño slices and wooden cutting board with tomatillos

This easy salsa verde is made from tomatillos instead of tomatoes and is frequently served alongside red salsas. It has a distinctly different, bright flavor. It can be mild or spicy, depending on the type and spice of the hot peppers added. We like to eat this salsa with tortilla chips and on top of carnitas tacos. It makes a delicious compliment to our favorite fresh mango salsa.

chip scooping salsa from white chip'n'dip bowl, tortilla chips, and a tomatillo and cilantro in background

Salsa Verde Ingredients

  • 1 pound fresh tomatillos, husked and chopped
  • 2 tablespoons red onion, chopped
  • 1 clove garlic
  • 1 bunch of fresh cilantro (approximately 1 cup
  • 1-2 limes
  • 1 teaspoon sea salt
  • freshly ground pepper to taste

How to Make Salsa Verde

Tomatillos can be found in most grocery stores. They are a small, round fruit that grows in a thin, paper-like husk. If you would like to grow tomatillos at home, they grow well in environments where tomatoes grow well. The trick with successfully growing tomatillos, though, is that you have to plant two plants so that they can fertilize one another. If you only have one plant, you won’t get any fruit.

Tomatillos grow in the husk which can easily be pulled apart. Check for a bright green and shiny fruit. Summer is when tomatillos are naturally ripe and will have the most flavor. When you remove the husk, the tomatillos will be slightly sticky. Rinse them with cold water before cutting them into chunks. It is not necessary to cut out the stem. The whole fruit is edible and blends up easily in this recipe.

When you are using fresh, ripe fruit, this salsa verde recipe is delicious with the tomatillos just the way they are. If your tomatillos are not completely ripe or if you’d like a little more of a smokey flavor, you can roast them in the oven until they blister just a bit and then blend them in.

Once your tomatillos are prepared, pop them into a food processor or blender. Add the red onions, garlic, cilantro, lime, jalapeño, and salt. Pulse the ingredients until an even salsa is formed. I like it just a bit chunky. If you blend it for too long, you’ll have a very thin salsa, so go easy. Give the salsa a taste and add more lime juice or jalapeño to taste.

photo collage of steps to make recipe: tomatillos in a bowl, tomatillos with husks peeled back, cut tomatillos, adding lime to food processor with ingredients, salt on a spoon being added to food processor, and blended salsa

That’s all there is to it. This recipe will make about 2 cups of salsa verde. Leftovers will keep in the refrigerator for 3-4 days, but I doubt you’ll have any left that long.

salsa verde in white chip'n'dip serving bowl with tortilla chips, wooden spoon, cilantro and jalapeño slices and wooden cutting board

You might also like:

Crockpot Carnitas

Classic Rum Mojito Recipe

Mango Avocado Salsa

The Best Creamy Dill Dip Recipe

chip scooping salsa from white chip'n'dip bowl, tortilla chips, and a tomatillo and cilantro in background

Salsa Verde

An easy and flavor packed recipe for salsa verde. Ready in minutes! Serving size is 1/4 cup.
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Course: Condiments, Side Dish
Keyword: green salsa, salsa verde, tomatillos
Prep Time: 10 minutes
Servings: 8
Calories: 21kcal

Ingredients

  • 2-3 c. tomatillos husks removed, washed, and roughly chopped
  • 2 T. minced red onion
  • 1 clove garlic minced
  • 1 handful fresh cilantro rinsed and roughly chopped
  • 1 jalapeno
  • juice of 1-2 limes
  • 1 tsp. sea salt
  • freshly ground pepper to taste

Instructions

  • Roughly chop all ingredients and place in food processor or blender.
  • Pulse until the mixture is a thick puree. Do not liquify.
  • Salsa verde will keep in refrigerator for several days.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 1mg

Mango Avocado Salsa

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This mango avocado salsa is the perfect sweet and savory blend of fresh ingredients. This mango salsa gets its sweetness from fresh mangos and white corn while bell pepper, jalapeño, red onion, and tomato balance the savory and spicy side. The creamy avocado, cilantro, and lime pull the dish together for a perfect salsa. Serve this delicious side dish alone with tortilla chips or with the most drool-worthy slow cooker carnitas or instant pot carnitas tacos.

diced mangos, red onion, white corn, avocados, and tomatoes in a glass bowl with whole mangos, limes, and a red and white linen in the background.

Mango avocado salsa is such an easy and refreshing side dish. It brings brightness and added flavor to a simple dish like tacos or a piece of grilled fish or chicken. There are many fruits and vegetables that can go into this dish. I like to always use mango tomato and avocado, but you can add pineapple or omit the bell pepper – use what you have available!

overhead photo of fruits and vegetables whole or partially chopped on a cutting board with knife and red and white linen

Salsa Ingredients

  • 1 bell pepper (yellow or orange is lovely for the color and a sweeter flavor)
  • 2 large mangos (learn how to cut a mango here)
  • 1-2 tomatoes
  • 1 jalapeno or other hot pepper of choice
  • 1/2 red onion
  • juice of 2 limes
  • large handful of cilantro
  • 1/2 cup frozen (or fresh) sweet white corn
  • 1-2 cloves of garlic, minced
  • 2 avocados (wait to dice until ready to serve)
  • salt and pepper to taste

Making the Mango Avocado Salsa

Step 1: Dice bell pepper, mangos, and tomatoes. into small pieces similar in size.

Step 2: Remove seeds and dice hot pepper into very small pieces. Dice red onion and cilantro into very small pieces as well.

Step 3: Stir together all ingredients except for the avocado.

Step 4: Cover bowl and place in refrigerator for 2-3 hours to allow flavors to blend.

Step 5: Dice avocado and stir into salsa. Serve immediately!

step by step photo collage showing diced vegetables and herbs, then the mixed ingredients with limes and a bowl of white corn, then all ingredients mixed, then avocado chunks being stirred in

Using Mango in this Recipe

Mangos have a unique sweet and creamy taste. They are refreshing in this recipe and give a tropical twist to an otherwise traditional tomato salsa. Mangos can be tricky to cut, but I have a fool-proof method for cutting up mangos. Be sure to check that out so that you can make the most of your mangos and use all of their juicy goodness in this salsa recipe.

overhead photo of mango avocado salsa in clear glass bowl with whole mangos, lime slices, cilantro, and a red and white linen in background

How to Serve Mango Avocado Salsa

My go to dinner for serving this flavor packed salsa is Carnitas Tacos. We make carnitas in the slow cooker or in the Instant Pot and either way, they’re absolutely delicious in a taco shell with a big spoonful of mango avocado salsa on top. The salsa is also superb with a grilled or baked filet of salmon or grilled chicken breast. You will probably find yourself going back for more salsa and it is just fine to scoop it up with tortilla chips.

overhead photo of tacos lined up on white plate with mango avocado salsa garnish and lime and cilantro garnish

Storage and Leftovers

Keep any leftover salsa in the refrigerator with a tightly sealed cover – either a lid or plastic wrap. The avocados may start to discolor (although the lime juice does a pretty good job combating the brown), but the salsa will still be good for several days.

closeup spoonful of mango avocado salsa in glass bowl with whole mangos in background

Chicken Tortilla Soup

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Chicken tortilla soup is my go-to easy meal – we have it for dinner nearly every week.  It’s an easy recipe to prepare and a great way to use up leftover chicken and veggies in your fridge.  My kids love this soup, too.  They get a kick out of eating the cheese off the plate faster than I can shred it. And who doesn’t love a topping bar?  For the ultimate in creamy deliciousness, you’ll want to be sure to have cilantro, avocado, and pepper-jack cheese for toppings. The extra spice in this hearty soup is also great for clearing up the sinuses and soothing a scratchy throat!

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

As I mentioned, I like to use leftover chicken to speed along dinner preparations –  roasted chicken or grilled works great – simply cut it into bite-size pieces and toss it into the soup during the last 10-minutes of cooking to heat it through.  I also use homemade chicken stock to cut down on extra sodium.  And if I’m lucky enough to have jars of home-canned tomatoes in the pantry, those go in the pot, too!

colorful veggies chopped on a cutting board including onions, bell pepper, zucchini, potato, and tomatoes

What makes this recipe so darn easy is that you’re simply throwing everything together.  Aside from chopping veggies and grating cheese, there isn’t much cooking to do! If you do not already have prepared chicken to add to the soup, simply cut up a couple fresh chicken breasts, sautee them in the pot with a little olive oil until they start to brown and then go ahead and add your onions, then a bit later your garlic, and then the rest of the ingredients.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I love crushed red pepper in the soup to give it some spice – if the kids are eating the soup, I tone it down some – the longer you simmer, the more heat the soup picks up from the spice.  Top the soup with pepper-jack cheese for the ultimate kick in flavor and heat!  You can use any kind of cheese though if extra spice isn’t your thing – jack cheese is great, mozarella, even cheddar if that’s what you have available! As the cheese melts into the soup, it turns this dish into a creamy bowl of perfection.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

For a heartier soup, I like to throw in a potato and top with tortilla chips. If you are sticking to a grain-free or low carb diet, skip those additions and load in extra avocado and cheese! Fresh cilantro is another essential ingredient to round out the flavors in this delicious meal.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

Chicken Tortilla Soup

This hearty chicken tortilla soup has a light tomato broth base and is filled with chunky chicken, potatoes, and vegetables. Top it with your favorite cheese, chips, avocado, and cilantro for a filling meal for the whole family!
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Course: Soups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 408kcal

Ingredients

  • 1 Tbs. olive oil
  • 1/2 medium yellow onion diced
  • 2-3 cloves garlic minced
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes, juice included
  • 1 large potato peeled and cubed
  • 1 zucchini peeled, and sliced
  • 1 teaspoon dried oregano
  • pinch of crushed red pepper flakes
  • salt and pepper to taste
  • 2 cups cooked chicken cut into bite-size pieces (2 chicken breasts)
  • 1 avocado
  • tortilla chips
  • 4 oz. shredded pepper-jack cheese or cheese of choice
  • 1 bunch of fresh cilantro washed and chopped

Instructions

  • Heat olive oil in a large saucepan over med-high heat.
  • Add onions and saute, about 5 minutes.
  • When onions are translucent, add garlic and saute 1 min. longer.
  • Add broth, tomatoes, potato, zucchini, oregano, red pepper flakes, and salt and pepper.
  • Simmer over med-low heat for 20 minutes. Add chicken and heat 5-10 minutes longer.
  • Ladle soup into bowls. Top with shredded cheese, sliced avocado, tortilla chips, and fresh cilantro.
  • Serve immediately.
  • Chips can alternately be served on the side to avoid becoming soggy in the broth.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 408kcal | Carbohydrates: 19g | Protein: 28g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 1076mg | Potassium: 985mg | Fiber: 5g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 35mg | Calcium: 269mg | Iron: 3mg

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I hope you love this chicken tortilla soup recipe as much as our family does!

 

Chicken Chopped Salad with Cilantro-Lime Dressing

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I really love to eat salads and they make a great light lunch dish for guests.  This chicken chopped salad is one of my favorites and is what I served for the Garden Party I shared here.  The grilled chicken, bacon, blue cheese, and avocado mimic one of my favorite menu items from Chevy’s – the Santa Fe Chopped Salad.  My version is simple to prepare in advance and makes such a pretty display.  I eat it with a creamy Cilantro-Lime Dressing that I started making when I couldn’t eat packaged salad dressings.

Delicious chicken chopped salad with recipes for grilled chicken and cilantro-lime dressing.

More Delicious Salads

Artichoke Rice Salad

Chinese Chicken Salad - Recipe

Pistachio Pineapple Watergate Salad

Broccoli Grape Salad

Chicken Chopped Salad and Cilantro-Lime Dressing – the Recipe

Delicious chicken chopped salad with recipes for grilled chicken and cilantro-lime dressing.

Chicken Chopped Salad with Cilantro-Lime Dressing

Grilled chicken, bacon, avocado, and blue cheese top a bed of greens. A creamy cilantro-lime dressing finished this flavorful salad, easy enough to prepare in advance and sophisticated enough to serve to guests.
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Course: Salad
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 1013kcal
Author: Girl. Inspired.

Ingredients

Chicken Marinade

  • 4 boneless skinless chicken breasts
  • 1/2 C. soy sauce
  • 1/2 C. olive oil
  • salt/pepper
  • 2 cloves garlic

Salad Ingredients

  • 4-8 cups chopped lettuces - romaine baby green, and spinach
  • 1 pound bacon chopped and cooked
  • 4 Tablespoons blue cheese crumbles
  • 1-2 avocados

Cilantro Lime Dressing

  • 2 limes
  • 6 ounces plain Greek yogurt
  • 1/2 C. fresh cilantro washed and stems removed
  • 1/4 C. honey more or less to taste

Instructions

  • In a large Ziploc bag, combine soy sauce, olive oil, juice of 1 lime, salt/pepper, and crushed garlic cloves to form marinade.
  • Place chicken breasts in marinade and seal bag. Place in refrigerator for 30 min. - 3 hours.
  • Grill chicken on low-med heat for 7-10 minutes on each, or until cooked through.
  • Cool chicken and slice.
  • Place 1-2 cups of salad greens on individual plate.
  • Top with sliced chicken breast, 1 Tablespoon blue cheese, 1/2 sliced avocado, 2 Tablespoons crumbled bacon.
  • Serve with Cilantro-Lime Dressing: In a blender, combine juice of 1 lime, salt/pepper, yogurt, fresh cilantro, and honey. Blend well and serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 1013kcal | Carbohydrates: 28g | Protein: 71g | Fat: 69g | Saturated Fat: 21g | Cholesterol: 230mg | Sodium: 2773mg | Potassium: 1754mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6385IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg

Delicious chicken chopped salad with recipes for grilled chicken and cilantro-lime dressing.

For advanced party prep, you can cook up the chicken and bacon the day before.  The dressing should be blended up right before serving.  Instead of serving guests individual salads, you can also place everything on a large platter to serve family style.

Don’t forget to check out the complete menu and party details for the Garden and Seed Exchange Party.  

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