Garlic Lime Grilled Chicken Salad
Garlic Lime Grilled Chicken Salad could be just the gluten free recipe you've been looking for. For $2.53 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains about 45g of protein, 13g of fat, and a total of 436 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 30 minutes. Not a lot of people made this recipe, and 2 would say it hit the spot. A mixture of onions, kosher salt, peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a budget friendly main course. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is super. Users who liked this recipe also liked Grilled Tequila-Lime Chicken Salad with Tequila-Lime Vinaigrette, Chipotle Lime Grilled Shrimp Salad in Cilantro Lime Dressing, and Chipotle Lime Grilled Shrimp Salad in Cilantro Lime Dressing.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
8 ounces of cooked refrigerated black beans
1/2 teaspoon black pepper
1 1/2 pounds of thin chicken breast
1/2 teaspoon cilantro
1/2 teaspoon cilantro
3/4 teaspoon cumin
8 ounces of frozen corn
1 teaspoon minced garlic
3/4 teaspoon kosher salt
2 limes
shredded Mexican cheese
2 tablespoons olive oil
1 teaspoon minced onions
1 orange
3/4 teaspoon oregano
2 red peppers
1 bag romaine lettuce
1 tablespoons vinegar.jpg)
Equipment:
bowl
grill
Cooking instruction summary:
- Mix 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, oil, spices, and salt in a small bowl.
- Pour half of the mixture over the chicken and save the rest of the marinade.
- Marinate the chicken breast for at least an hourpreferably two.
- After the chicken has marinated, prepare your grill, and heat grill to 425
- Sear chicken on both sides for about 12 minutes. Reduce heat to 350 or 375 and cook for 7-10 minutes.
- Cut red peppers into small strips and add to grill for 23 minutes.
- Cook frozen corn, however, it should be warm when you top it on the salad.
- Add 12 tablespoons of vinegar to the leftover marinade to make a vinaigrette dressing for your salad.
- Top each ingredient beginning with the salad and chicken. Spoon vinaigrette dressing over prepared salads.
Step by step:
1. Mix 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, oil, spices, and salt in a small bowl.
2. Pour half of the mixture over the chicken and save the rest of the marinade.Marinate the chicken breast for at least an hourpreferably two.After the chicken has marinated, prepare your grill, and heat grill to 425Sear chicken on both sides for about 12 minutes. Reduce heat to 350 or 375 and cook for 7-10 minutes.
3. Cut red peppers into small strips and add to grill for 23 minutes.Cook frozen corn, however, it should be warm when you top it on the salad.
4. Add 12 tablespoons of vinegar to the leftover marinade to make a vinaigrette dressing for your salad.Top each ingredient beginning with the salad and chicken. Spoon vinaigrette dressing over prepared salads.
Nutrition Information:
covered percent of daily need
