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Salad with Chicken and Cilantro Lime Dressing

This is a deeee-licious salad.  The Lime Dressing makes it!  It won't dissapoint.

Servings 6

Ingredients

  • 6 bonless, skinnless chicken thighs or 4 bonless breasts cut in half lenghtwise
  • 1 tbl butter or oil for frying chicken
  • 1 red pepper ,sliced
  • 1 yellow pepper ,sliced
  • 1 sweet onion ,sliced
  • 2 cups cooked rice
  • 2 tbls cilantro , minced
  • 1 avacado sliced or chunked
  • 1 15 oz can of corn ,drained
  • 1/2 small red onion, diced fine
  • 1 15 oz can of black beans ,drained
  • spring mix or romaine lettuce

For the Lime Marinade

  • 2 limes juiced and one zested
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 2 tsp brown sugar or 2 packets of stevia
  • few shakes red pepper flakes to taste
  • 2 tbl cilantro , minced
  • 4 tbl oil
  • 1 shake cumin

Instructions

  1. Make the marinade and pour half of It over the chicken to marinate for at lease 1/2 hour and up to 2 hours in the fridge.

  2. Place the pat of butter or oil in the skillet and cook the chicken until golden brown.  Turning several times, approx. 5 to 6 minutes per side.

  3. In another pan get the onions and peppers going until softened.

  4. Slice the avocado and set aside, place the corn and beans in a bowl and the red onion in a separate bowl.

  5. Add the 2 tbl of minced cilantro to cooked rice, combine

  6. When the chicken is cooked let it cool slightly so you can slice.  I set the greens and all the toppings out separately so everyone can take what they like.  Top all that goodness with the remaining marinade/dressing and enjoy.

  7. I make Doreen's Bean Salad and serve that instead of the beans and corn but both are good!