Grilled Chicken Salad With Cilantro Lime Vinaigrette

Cuisine: American
Servings: 2-3 servings
This summer recipe is as simple as it is tasty. The secret to this salad lies in the homemade dressing. Trust me, it's worth it!

I usually make this grilled chicken during the summer because it goes great with anything: grilled vegetables, rice, potatoes, arepas (sure, why not?). But it's also a great option to add to a healthy bowl of mixed fresh greens with a side of your favorite dressing.

The dressing is completely optional, but I highly suggest you make it because it is crazy good. It has cilantro, lime and honey as the main ingredients, and when mixed with the chicken, it is incredibly good. Now, you don't have to grill the chicken. In fact, I cooked it on a grill pan on my stove top, but you can also use a regular pan and it will still come out moist and tender. Feel free to add whatever veggies or other ingredients you want, such as broccoli, peppers, cheese, beans and/or chips to give it your own twist.

Ingredients

  • For the Salad
  • 2 half-breasts chicken
  • 6 cups fresh mixed greens or lettuce
  • 1 cup grape tomatoes or cherry tomatoes, sliced in half
  • 1/2 cup cucumber chopped
  • 1/4 cup carrots shredded
  • For the Marinade
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon cilantro dry or fresh
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon cayenne pepper or chili powder
  • salt and pepper to taste
  • For the Vinaigrette
  • 1/2 cilantro chopped
  • 1 clove garlic finely chopped
  • 1/4 cup lime juice
  • 2 teaspoons balsamic vinegar
  • 1/4 cup honey
  • 1/2 cup olive oil
  • salt and pepper

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Directions

  1. In a small bowl, mix all of the marinade ingredients. Set aside.
  2. **Optional: Flatten the chicken breasts to about ½-inch thickness by putting them in between two pieces of plastic wrap and pounding them with a mallet. This will make them easier to grill.
  3. Put the chicken in a small container or plastic bag and add the marinade. Make sure to coat well and refrigerate for about 30-60 minutes.
  4. Cook chicken over medium-high heat for about 5-7 minutes per side or until all juices run clear. Set aside to cool and then slice it into bite-size pieces.
  5. To make the vinaigrette, add all of the ingredients except the oil to a food processor and blend until smooth. Then, while the processor is still running, add the oil slowly. Set aside.
  6. Add the mixed greens, tomatoes, cucumber and shredded carrot to a large bowl and mix well.
  7. To assemble the salad, serve about 2 cups of the mixed greens with the cool, grilled chicken on top. Serve the dressing on the side.

Chef Notes

Note: The vinaigrette can be stored in the refrigerator for up to 1 week.

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