Chicken and salad - a perfect combo! This one features a Southwestern flare. Chili lime marinated chicken, cilantro lime dressing and all your favourite veggies. Prep ahead of time to enjoy throughout the week. And for a super tasty lunch, wrap it up in a Sonora Tortilla!
https://www.isabeleats.com/southwest-chicken-salad/
To make the chicken:
Line a large cutting board with plastic wrap or parchment paper. Lay chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
Using a meat mallet or a heavy skillet (cast iron works best), pound each chicken breast to about 1/2-inch thickness.
Transfer the chicken to a large bowl or zip-top storage bag. Add all remaining ingredients for the marinade.
Cover and refrigerate for 30 minutes.
Working in 2 batches, heat 1 teaspoon olive oil in a large skillet over medium-high heat.
Remove chicken from marinade and shake off any excess. Transfer to hot skillet and cook for 6-8 minutes on both sides, or until the internal temperature reaches 165F and is fully cooked.
Add the remaining 1 teaspoon of olive oil and repeat the same steps with the remaining 2 chicken breasts.
Transfer chicken to a cutting board and let rest for 5 minutes. Slice and serve in salad when ready.
To make the cilantro-lime dressing:
Add all dressing ingredients to a blender or food processor. Blend until smooth.
To assemble the salad:
Place the chopped romaine lettuce in salad bowls and top with cherry tomatoes, beans, corn, red onion and sliced chicken.
Drizzle with cilantro-lime dressing and serve.
Ingredients
Directions
To make the chicken:
Line a large cutting board with plastic wrap or parchment paper. Lay chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
Using a meat mallet or a heavy skillet (cast iron works best), pound each chicken breast to about 1/2-inch thickness.
Transfer the chicken to a large bowl or zip-top storage bag. Add all remaining ingredients for the marinade.
Cover and refrigerate for 30 minutes.
Working in 2 batches, heat 1 teaspoon olive oil in a large skillet over medium-high heat.
Remove chicken from marinade and shake off any excess. Transfer to hot skillet and cook for 6-8 minutes on both sides, or until the internal temperature reaches 165F and is fully cooked.
Add the remaining 1 teaspoon of olive oil and repeat the same steps with the remaining 2 chicken breasts.
Transfer chicken to a cutting board and let rest for 5 minutes. Slice and serve in salad when ready.
To make the cilantro-lime dressing:
Add all dressing ingredients to a blender or food processor. Blend until smooth.
To assemble the salad:
Place the chopped romaine lettuce in salad bowls and top with cherry tomatoes, beans, corn, red onion and sliced chicken.
Drizzle with cilantro-lime dressing and serve.
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