Garlic Lime Grilled Chicken Salad

Garlic Lime Grilled Chicken Salad

Gluten Free

Basic Information

  • Servings: 4
  • Ready in: 30 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 86.27
  • Health score: 49.00
  • Weight Watcher points: 8.00

Summary

Garlic Lime Grilled Chicken Salad is a gluten free recipe with 4 servings. For $2.53 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This main course has 436 calories, 45g of protein, and 13g of fat per serving. This recipe is liked by 2 foodies and cooks. It is perfect for The Fourth Of July. A mixture of corn, mexican cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Foodista. Overall, this recipe earns a great spoonacular score of 84%. Garlic Lime Grilled Chicken Salad, Garlic-Lime Grilled Chicken Breasts with Cilantro-Corn Relish, and Lime Grilled Chicken Caesar Salad are very similar to this recipe.

Ingredients

  • black beans
    black beans8 ounces
  • pepper
    pepper0.5 teaspoon
  • chicken breast
    chicken breast1.5 pounds
  • cilantro
    cilantro0.5 teaspoon
  • cumin
    cumin0.75 teaspoon
  • corn
    corn8 ounces
  • garlic
    garlic1 teaspoon
  • kosher salt
    kosher salt0.75 teaspoon
  • limes
    limes2
  • mexican cheese
    mexican cheese4 servings
  • olive oil
    olive oil2 tablespoons
  • onions
    onions1 teaspoon
  • orange
    orange1
  • oregano
    oregano0.75 teaspoon
  • peppers
    peppers2
  • romaine lettuce
    romaine lettuce1 bag
  • vinegar
    vinegar1 tablespoons
Instructions

Step 1

Mix 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, oil, spices, and salt in a small bowl.

Step 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.

Step 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.

Step 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.

Categories

Dish Types: lunch, main course, main dish, dinner

Diets: gluten free

Occasions: father's day, 4th of july, summer

Source Information

Source: foodista.com

License:

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