Food recipes
Roma Yellow Pico de Gallo
Roma Yellow Pico de Gallo
Ingredients:
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
Directions:
1/ teaspoon kosher salt
2
1/ teaspoon pepper
4
1 tablespoon chopped cilantro
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 the breasts for 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. Reserve it at
room temperature. The dressing can be made a day ahead of time 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, or until cooked through and no longer pink in the
center. Let it rest for 10 minutes, then cut the chicken into strips and set them
aside.
6. Combine all the ingredients for the Pico de Gallo in a large bowl, stirring them
just until blended. It can be made a day ahead of time 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. Toss until well mixed. Portion the salad onto
4 chilled plates and top with strips of the cooked chicken.
Serves 4
This 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.
CHILI’S
Low-Fat Fajitas
CHICKEN OR BEEF FAJITAS CAN BE AN EASY DIET-FRIENDLY MENU CHOICE. WITH JUST
A FEW ADJUSTMENTS, EVEN MORE CALORIES CAN BE ELIMINATED, BUT THE FLAVOR
STAYS THE SAME.
Marinade
1/ cup lime juice
Ingredients:
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
Directions:
1/ teaspoon kosher salt
2
1/ teaspoon pepper
4
1 tablespoon chopped cilantro
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 the breasts for 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. Reserve it at
room temperature. The dressing can be made a day ahead of time 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, or until cooked through and no longer pink in the
center. Let it rest for 10 minutes, then cut the chicken into strips and set them
aside.
6. Combine all the ingredients for the Pico de Gallo in a large bowl, stirring them
just until blended. It can be made a day ahead of time 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. Toss until well mixed. Portion the salad onto
4 chilled plates and top with strips of the cooked chicken.
Serves 4
This 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.
CHILI’S
Low-Fat Fajitas
CHICKEN OR BEEF FAJITAS CAN BE AN EASY DIET-FRIENDLY MENU CHOICE. WITH JUST
A FEW ADJUSTMENTS, EVEN MORE CALORIES CAN BE ELIMINATED, BUT THE FLAVOR
STAYS THE SAME.
Marinade
1/ cup lime juice
Printed from https://recipe.bluelayer.org/recipe/72662/roma-yellow-pico-de-gallo