Pico de Gallo Grilled Chicken Salad
Pico De Gallo (fresh salsa)
- Combine all ingredients above chicken in medium bowl and stir.
- Spray a medium skillet with cooking spray. Add chicken to skillet and turn to medium-high heat.
- Cook, stirring occasionally, for 10 minutes or until chicken is cooked through. Divide lettuce on to 4 plates, top with chicken.
- Spoon Pico de Gallo over salads and serve. Garnish with cilantro or lemon/lime slices (optional)
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.
Leftover ingredients? Use them in these recipes!
- Allspice-Rubbed Pork Tenderloin with Cinnamon Apples
- Asian Marinated Vegetable Salad with Citrus Vinaigrette
- Chicken and Black Bean Tostada with Avocado Cream
- Chickpea Salad with Tomatoes and Cucumber
- Crockpot Pulled Orange Chicken Tacos with Pickled Vegetables
- Texas Caviar
- Zippy Southwest Chicken Fajita Salad
- Mexican Chicken Soup
- Quick Chicken Chili
- Pollo Guisado
- Pico de Gallo Grilled Chicken Salad
- Blackened Fish with Strawberry Kiwi Salsa
- Black Bean Soup Caribbean Pink Beans
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 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
- 73 mg
- 148 mg
- 637 mg
- 4 g
- 2 g
- 25 g
- 33 mg
Recipe copyright © 2015 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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