CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD
This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.
Provided by Barbara Mayo
Categories Salads
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
- 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
- 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
- 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
- 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.
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Angie Graham
[email protected]I marinated the chicken overnight and it was incredibly flavorful. I will definitely be doing that again next time.
angela almond
[email protected]This dish was a bit too spicy for me, but my husband loved it! He said it was the best grilled chicken he's ever had.
Casran Kerry
[email protected]I'm not a big fan of cilantro, but I really enjoyed this recipe. The lime and grilled chicken balanced out the cilantro flavor perfectly.
md yaseen
[email protected]This recipe was easy to follow and the results were delicious! I especially liked the southwest yellow rice salad. It was a great way to use up some leftover rice.
beautiful pakistan
[email protected]I made this recipe for my family and they loved it! The chicken was moist and flavorful, and the rice salad was the perfect complement. I will definitely be making this again.
Ladla 007 Gaming
[email protected]I didn't have any lime on hand, so I used lemon juice instead. It was still very good!
Case Bujan
[email protected]I'm not a fan of yellow rice, so I used brown rice instead. It was still very good!
Kenne Fotsa Gilles Darlan
[email protected]This recipe was a bit time-consuming, but it was worth it. The chicken and rice salad were both delicious and flavorful.
Kaddy Alshakid
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the chicken and rice salad. I will definitely be making this again for future parties.
Chhoying Penjor
[email protected]I served the chicken and rice salad with a side of guacamole and it was perfect! The creamy guacamole balanced out the spicy chicken and rice salad perfectly.
lama bimal
[email protected]I grilled the chicken over charcoal and it gave it a delicious smoky flavor. I highly recommend grilling the chicken over charcoal if you have the option.
Yasmin Akhter
[email protected]I marinated the chicken overnight and it was incredibly flavorful. I will definitely be doing that again next time.
Amir Ghimire
[email protected]I didn't have any cilantro on hand, so I used parsley instead. It was still very good!
Chimaobi
[email protected]This dish was a bit too spicy for me, but my husband loved it! He said it was the best grilled chicken he's ever had.
Dallas Gee
[email protected]I'm not a fan of spicy food, so I omitted the chili powder from the rice salad. It was still delicious!
Marion Patterson
[email protected]This recipe was easy to follow and the results were delicious! I especially liked the southwest yellow rice salad. It was a great way to use up some leftover rice.
Lil Kidd
[email protected]I'm not a big fan of cilantro, but I really enjoyed this recipe. The lime and grilled chicken balanced out the cilantro flavor perfectly.
Jay wright
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the chicken and rice salad. I will definitely be making this again for future potlucks.
Betila Chah
[email protected]This recipe was a hit with my family! The chicken was moist and flavorful, and the rice salad was the perfect complement. I will definitely be making this again.