Food recipes
Grilled Chicken Salad with Honey Lime Dressing
Grilled Chicken Salad with Honey Lime Dressing
Serves 4
Ingredients:
Chicken breasts
Teriyaki marinade
Vegetable oil, for the grill
Crushed tortillas
Salad Mix:
Mixed greens
Cabbage
Pineapple
Honey Lime Dressing:
Honey lime dressing ingredients
Pico de Gallo:
2 large Roma tomatoes, diced
1 small yellow onion, finely diced
1 small jalapeño, seeded and minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon chopped cilantro
Directions:
1. Do ahead: Put the chicken breasts in a resealable plastic bag and pour the teriyaki marinade over them. Push the air out of the bag and seal it, making sure the chicken is well coated. Refrigerate at least 2 hours, turning occasionally.
2. Do ahead: For the Salad Mix, toss the mixed greens with the cabbage and pineapple. Refrigerate until ready to serve.
3. Do ahead: To make the Honey Lime Dressing, whisk all the ingredients together in a small bowl, or pulse them a few times in a blender. Keep at room temperature. The dressing can be made a day ahead and refrigerated in an airtight container; let it come to room temperature before using.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
5. Discard the marinade and shake off any excess. Grill the chicken 5 to 6 minutes per side, turning once, until cooked through and no longer pink in the center. Let rest 10 minutes, then cut into strips.
6. Combine all the Pico de Gallo ingredients in a large bowl, stirring just until blended. It can be made a day ahead and refrigerated in an airtight container. Strain out excess liquid before using.
7. Combine the Salad Mix and the Honey Lime Dressing in a large bowl. Add the Pico de Gallo and crushed tortillas and toss until well mixed. Portion onto 4 chilled plates and top with the chicken strips.
Tip:
The Honey Lime Dressing is a great condiment to keep on hand. Quadruple the recipe and use it as a basting sauce for chicken and seafood on the grill, as well as a salad dressing.
Serves 4
Ingredients:
Chicken breasts
Teriyaki marinade
Vegetable oil, for the grill
Crushed tortillas
Salad Mix:
Mixed greens
Cabbage
Pineapple
Honey Lime Dressing:
Honey lime dressing ingredients
Pico de Gallo:
2 large Roma tomatoes, diced
1 small yellow onion, finely diced
1 small jalapeño, seeded and minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon chopped cilantro
Directions:
1. Do ahead: Put the chicken breasts in a resealable plastic bag and pour the teriyaki marinade over them. Push the air out of the bag and seal it, making sure the chicken is well coated. Refrigerate at least 2 hours, turning occasionally.
2. Do ahead: For the Salad Mix, toss the mixed greens with the cabbage and pineapple. Refrigerate until ready to serve.
3. Do ahead: To make the Honey Lime Dressing, whisk all the ingredients together in a small bowl, or pulse them a few times in a blender. Keep at room temperature. The dressing can be made a day ahead and refrigerated in an airtight container; let it come to room temperature before using.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
5. Discard the marinade and shake off any excess. Grill the chicken 5 to 6 minutes per side, turning once, until cooked through and no longer pink in the center. Let rest 10 minutes, then cut into strips.
6. Combine all the Pico de Gallo ingredients in a large bowl, stirring just until blended. It can be made a day ahead and refrigerated in an airtight container. Strain out excess liquid before using.
7. Combine the Salad Mix and the Honey Lime Dressing in a large bowl. Add the Pico de Gallo and crushed tortillas and toss until well mixed. Portion onto 4 chilled plates and top with the chicken strips.
Tip:
The Honey Lime Dressing is a great condiment to keep on hand. Quadruple the recipe and use it as a basting sauce for chicken and seafood on the grill, as well as a salad dressing.
Printed from https://recipe.bluelayer.org/recipe/72662/grilled-chicken-salad-with-honey-lime-dressing