Garlic Lime Grilled Chicken Salad
eatoplan
December 2, 2024
- Prepare the Marinade:
- In a small bowl, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, olive oil, spices, and salt.
- Marinate the Chicken:
- Pour half of the marinade over the chicken breasts, ensuring they’re well-coated. Reserve the remaining marinade for later.
- Let the chicken marinate for at least 1 hour (preferably 2 hours) in the refrigerator.
- Prepare the Grill:
- Preheat the grill to 425°F.
- Once heated, sear the chicken breasts on both sides for about 12 minutes. Then, reduce the grill heat to 350°F or 375°F and continue cooking for 7-10 minutes, or until the chicken is fully cooked.
- Grill the Vegetables:
- While the chicken is cooking, cut the red peppers into thin strips and add them to the grill. Grill for about 2-3 minutes until slightly charred and tender.
- Warm the Corn:
- Cook the frozen corn according to the package instructions, ensuring it’s warm when added to the salad.
- Make the Vinaigrette:
- Add 1-2 tablespoons of vinegar to the reserved marinade to create a vinaigrette dressing for the salad. Whisk well.
- Assemble the Salad:
- Start by layering the salad greens on each plate. Top with the grilled chicken, red peppers, and warm corn.
- Drizzle the vinaigrette dressing over the salad, and serve immediately.
Reviews
Ingredients:
Adjust Servings
| 8ounces black beans refrigerated, cooked | |
| 0.5teaspoon pepper black | |
| 1.5pounds chicken breast thin | |
| 0.5teaspoon cilantro | |
| 0.75teaspoon cumin | |
| 8ounces corn frozen | |
| 1teaspoon garlic minced | |
| 0.75teaspoon kosher salt | |
| 2 limes | |
| 4servings mexican cheese shredded | |
| 2tablespoons olive oil | |
| 1teaspoon onions minced | |
| 1 orange | |
| 0.75teaspoon oregano | |
| 2 peppers red | |
| 1bag romaine lettuce | |
| 1tablespoons vinegar |
Directions
1.
Prepare the Marinade
In a small bowl, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, olive oil, spices, and salt.
Mark as complete
2.
Marinate the Chicken
1. Pour half of the marinade over the chicken breasts, ensuring they’re well-coated. Reserve the remaining marinade for later. | 2. Let the chicken marinate for at least 1 hour (preferably 2 hours) in the refrigerator.
Mark as complete
3.
Prepare the Grill
1. Preheat the grill to 425°F. | 2. Once heated, sear the chicken breasts on both sides for about 12 minutes. Then, reduce the grill heat to 350°F or 375°F and continue cooking for 7-10 minutes, or until the chicken is fully cooked.
Mark as complete
4.
Grill the Vegetables
While the chicken is cooking, cut the red peppers into thin strips and add them to the grill. Grill for about 2-3 minutes until slightly charred and tender.
Mark as complete
5.
Warm the Corn
Cook the frozen corn according to the package instructions, ensuring it’s warm when added to the salad.
Mark as complete
6.
Make the Vinaigrette
Add 1-2 tablespoons of vinegar to the reserved marinade to create a vinaigrette dressing for the salad. Whisk well.
Mark as complete
7.
Assemble the Salad
1. Start by layering the salad greens on each plate. Top with the grilled chicken, red peppers, and warm corn. | 2. Drizzle the vinaigrette dressing over the salad, and serve immediately.
Mark as complete
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