Friday, September 3, 2010

Cilantro-Lime Chicken Salad

Cilantro-Lime Chicken Salad

Chicken Marinade:

5-6 oz boneless, skinless chicken breast
garlic clove minced
½ bunch cilantro chopped fine
¼ C olive oil
juice of 2 limes
pinch of coarse pepper

Place garlic, cilantro, lime juice and salt & pepper in food processor. Pulse on high and slowly add olive oil to form an emulsion. Transfer cilantro mixture to bowl (or Ziploc) and add chicken. Let marinate for 3 hours. Cook chicken on grill or frying pan until done. Allow to cool.

Dressing:

¼ C balsamic vinegar
¾ C olive oil
garlic clove minced

1 T dijon mustard
juice of 1 orange plus zest
salt and pepper to taste

Place balsamic vinegar, garlic, dijon mustard, orange juice with zest and salt & pepper in food processor. Pulse on high and slowly add olive oil to form an emulsion.

Fresh Salsa:

peaches peeled and sliced
2 cucumbers seeded and diced small
½ red onion diced small
jalepeño minced

½ red pepper diced small
2 T red wine vinegar
2 T honey
3 T cilantro chopped
1 squeeze of lime juice


Place all ingredients in bowl and toss together.

Mixed Greens:

3 heads butter lettuce 1 lb. bag fresh spinach

Wash greens and chop butter lettuce. Mix together in large bowl with dressing.

Cut chicken in strips and place on top of mixed greens on each plate. Divide salsa between salads and serve.

Extra toppings Optional: Grape Tomatoes, Carrots

1 comment:

Amy said...

I've served this Salad several times with tortillas as a lettuce wrap. So good!