Chili Crusted Grilled Chicken Salad With Lime Cilantro Dressing
This grilled chicken salad has a nice kick to it! I like to serve it with a Cilantro-Lime dressing.
This grilled chicken salad has a nice kick to it! I like to serve it with a Cilantro-Lime dressing.
- 0.5 cup olive oil
- 0.5 teaspoon salt
- 2 lemons
- 1 -- salad --
- 1 tablespoon garlic minced
- 1.5 teaspoon dried oregano
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 1 pound chicken breasts skinless, boneless
- 2 head romaine chopped
- 0.125 cup monterey jack cheese shredded
- 0.125 cheddar cheese shredded
- 2 roma tomatoes chopped
- 1 -- cilantro-lime dressing --
- 0.25 teaspoon jalapeno pepper minced
- 1.5 tablespoon white onion minced
- 0.25 cup fresh lime juice
- 2.5 tablespoon granulated sugar
- 0.25 cup fresh cilantro
- Carbohydrate 30.7132378125 g
- Cholesterol 14.885 mg
- Fat 30.2380628125 g
- Fiber 10.6080558800809 g
- Protein 10.85575203125 g
- Saturated Fat 4.96169053125 g
- Serving Size 1 1 Serving (511g)
- Sodium 77.936671875 mg
- Sugar 20.1051819324191 g
- Trans Fat 1.31562690625001 g
- Calories 400 calories
Step-by-step
- To make Lime-Cilantro Dressing: Combine all ingredients except cilantro into a blender and process until it is a creamy consistency.
- Taste and adjust with sugar, lime or salt to your preference.
- Add the cilantro and pulse quickly until leaves are finely chopped, but do not overmix, or the dressing will lose its pretty color.
- Dressing will save for 1 to 2 days in refrigerator.
- Make marinade for chicken: Grate 2 teaspoons of lemon rind off of lemons.
- Slice lemons, and squeeze out 1/4 cup of juice.
- In a mixing bowl, add lemon rind, lemon juice, minced garlic, dried oregano, chili powder, and cumin.
- Let chicken sit in marinade for 20 minutes.
- Grill chicken for 5-6 minutes on each side until thoroughly cooked and the juices run clear.
- Set aside to cool and then slice.
- Arrange lettuce in large bowl.
- Spread out chicken strips, monterey jack cheese, and tomatoes over lettuce and toss lightly with lime-cilantro dressing.
- Serve additional dressing on the side.
Standard green salads dressed in vinaigrette wilt within minutes, whereas sturdy leaf structures like chopped romaine tolerate heavy toppings and rich emulsions far better. Historical antecedents to modern meat-topped salads emerged as tavern fare designed to utilize leftover proteins, yet purposeful grilling transforms the base from a mere leftover vehicle into a composed centerpiece. Raw poultry requires precise heat management; searing skinless breasts at medium-high grill temperatures for five to six minutes per side guarantees internal doneness without desiccating the lean meat. Resting cooked poultry allows internal juices to redistribute evenly before slicing. Combining fresh citrus juice, aromatics, and oil creates a potent marinade that tenderizes surface proteins during a twenty-minute rest. Meal preppers face unique hurdles with emulsified dressings containing fresh herbs. Blender-processed dressings incorporating lime juice and cilantro retain vibrant green hues and optimal emulsion stability for exactly twenty-four to forty-eight hours when sealed in glass jars in the refrigerator. Freezing dressed lettuce greens introduces severe structural collapse due to water crystal formation, making freezing strictly inadvisable for the salad component itself. Cooked chicken strips freeze safely for up to three months if wrapped tightly in moisture-barrier packaging, though fresh preparation yields superior texture. Substituting apple cider vinegar for fresh lime juice alters the flavor profile significantly while maintaining proper acid-to-oil ratios if citrus fruits are unavailable.
