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Inspired by zesty chicken tacos, this cilantro-lime rotisserie chicken salad skips the tortillas for extra greens and summer veggies. Starting with a plain rotisserie chicken adds a quick protein boost without extra time in the kitchen.
Cilantro-Lime Rotisserie Chicken Salad
1 cup cilantro
1⁄4 cup extra-virgin olive oil
Juice of 1 lime
2 T water
2 avocados, divided
Kosher salt and freshly ground black pepper
1 head romaine lettuce, chopped
1 plain rotisserie chicken, shredded
2 ears corn, kernels removed
1⁄2 small red onion, thinly sliced
1 mango, chopped
1⁄4 cup toasted pepitas
Preparing the Cilantro-Lime Rotisserie Chicken Salad
Dressing: Add the cilantro, oil, lime juice, water, half of an avocado, salt, and pepper to a food processor. Blend continuously until smooth—about 2 minutes.
Divide the romaine between plates or bowls, then top with the remaining sliced avocado, shredded chicken, corn, red onion, mango, and pepitas. Drizzle the salad with dressing.
Let your salad include healthy fats. Not only does fat equal flavor, but adding healthy fats—like olive oil, avocado, nuts, seeds, and cheese—makes dinner salads far more filling.