Grilled Chicken Salad with Sweet and Spicy Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Chipotle chile adds a subtle smoky heat to the dressing. Use more for a spicier dish or less to make it mild. Ingredients:
2 tablespoons fresh lime juice |
1 teaspoon ground cumin |
1 teaspoon olive oil |
1/2 teaspoon salt |
2 garlic cloves, minced |
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
2 tablespoons honey |
1 tablespoon extravirgin olive oil |
1 teaspoon finely chopped chipotle chile, canned in adobo sauce |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
8 cups mixed salad greens |
1 cup thinly sliced peeled cucumber |
1/4 cup thinly sliced red onion |
2 plum tomatoes, quartered |
Directions:
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk.
5. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.
|
|