Tex-Mex Salad with Cilantro-Honey Dressing

Gluten Free
Health score
31%
Tex-Mex Salad with Cilantro-Honey Dressing
15 min.
4
884kcal

Suggestions


Are you ready to elevate your lunch or dinner with a burst of vibrant flavors? Our Tex-Mex Salad with Cilantro-Honey Dressing is the perfect dish to satisfy your cravings while keeping things light and refreshing. This gluten-free delight is not only quick to prepare—ready in just 15 minutes—but it also packs a punch with its colorful ingredients and zesty dressing.

Imagine tender, juicy chicken breasts paired with a medley of fresh vegetables, crunchy tortilla chips, and a creamy, herb-infused dressing that ties it all together. The combination of honey and lime juice creates a delightful balance of sweetness and tang, while the fresh cilantro adds a fragrant touch that will transport your taste buds straight to the heart of Tex-Mex cuisine.

This salad is incredibly versatile, making it an ideal choice for a side dish, a light lunch, or even a main course. With each serving, you’ll enjoy a satisfying mix of textures and flavors, from the crisp lettuce to the savory black beans and the rich Cheddar cheese. Plus, with only 884 calories per serving, you can indulge without the guilt!

Whether you're hosting a gathering or simply looking for a quick meal, this Tex-Mex Salad is sure to impress. Grab your blender and get ready to whip up a dish that’s as delicious as it is easy to make!

Ingredients

  •  chicken breast boneless skinless
  • 0.3 cup honey 
  • 0.3 cup juice of lime 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 
  • 0.3 cup olive oil 
  • cup cilantro leaves fresh
  • cups tortilla chips 
  • cups lettuce shredded
  • 0.5 cup bell pepper red finely chopped
  • 0.5 cup onion red finely chopped
  • 0.5 cup black beans rinsed drained (from 15-oz can)
  • oz cheddar cheese shredded

Equipment

  • blender

Directions

  1. Cook chicken as desired until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  2. Meanwhile, in blender, place honey, lime juice, salt, pepper, oil and cilantro. Blend with on/off pulses until dressing is smooth. Set aside.
  3. In each serving dish, place 3/4 cup tortilla chips. Top each with lettuce, bell pepper, onion, beans and cheese.
  4. Cut cooked chicken breasts into slices; place on top of salads.
  5. Drizzle dressing over top of each salad.

Nutrition Facts

Calories884kcal
Protein16.45%
Fat43.75%
Carbs39.8%

Properties

Glycemic Index
66.07
Glycemic Load
11.65
Inflammation Score
-9
Nutrition Score
32.276521926341%

Flavonoids

Eriodictyol
0.33mg
Hesperetin
1.36mg
Naringenin
0.06mg
Apigenin
0.21mg
Luteolin
0.18mg
Isorhamnetin
1mg
Kaempferol
0.35mg
Myricetin
0.09mg
Quercetin
8.34mg

Nutrients percent of daily need

Calories:883.68kcal
44.18%
Fat:44.03g
67.74%
Saturated Fat:8.35g
52.18%
Carbohydrates:90.15g
30.05%
Net Carbohydrates:80.91g
29.42%
Sugar:22.87g
25.41%
Cholesterol:86.49mg
28.83%
Sodium:816.9mg
35.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.25g
74.49%
Vitamin K:77.82µg
74.11%
Vitamin B3:13.1mg
65.5%
Selenium:44.71µg
63.88%
Vitamin B6:1.18mg
59.06%
Phosphorus:570.91mg
57.09%
Vitamin E:6.65mg
44.33%
Vitamin C:36.43mg
44.16%
Fiber:9.23g
36.93%
Vitamin A:1764.4IU
35.29%
Magnesium:137.92mg
34.48%
Vitamin B5:3.02mg
30.15%
Potassium:985.31mg
28.15%
Folate:108.45µg
27.11%
Calcium:241.9mg
24.19%
Vitamin B1:0.33mg
22.3%
Zinc:2.98mg
19.89%
Manganese:0.39mg
19.69%
Vitamin B2:0.32mg
18.99%
Iron:3.2mg
17.8%
Copper:0.23mg
11.67%
Vitamin B12:0.38µg
6.27%
Vitamin D:0.2µg
1.32%