Grilled Chicken Salad with Mint Lime Dressing

June 25, 2019


  • 4 boneless pastured chicken breasts


  • 3 tablespoons of lime juice
  • 1 tablespoon minced garlic (omit for low FODMAP)
  • 1/4 cup fresh mint leaves, chopped
  • 1/3 cup avocado oil


  • Juice of  1 1/2 limes
  • 1/2 cup olive oil
  • 2 garlic cloves, minced (omit for low FODMAP)
  • 1/4 cup fresh mint leaves, chopped
  • Pinch of Celtic sea salt and pepper


  • 6 cups green leaf lettuce (can use any kind)
  • 1/4 cup radishes, sliced thinly
  • 1/4 cup mango, cut in thin julienne strips
  • 1/4 red onion, sliced thinly


  • In a glass container combine chicken breasts with marinade and refrigerate for  4-24 hours.
  • On an indoor grill pan or outdoor grill, cook chicken with marinade until fully cooked.  

While the chicken is cooking assemble the salad and dressing.  Sliced cooked chicken and place on top of salad and drizzle with dressing.  Garnish with fresh mint.

Serves 4

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