Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Make dressing ahead of time to marinate flavors. Refrigerate, but take out of refrigerator as chicken is grilling and let sit out to wait for salad.
To make dressing: Whisk together the 1/4 cup lime juice, 1/2 cup cilantro, 1 teaspoon of sugar, 1 tablespoon of chili powder, 1/4 teaspoon of ground cumin, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add 1/3 cup of oil in a light stream while whisking until emulsified.
In a small bowl, combine 2 tablespoons of oil, 2 cloves minced garlic, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano and 1/2 teaspoon of salt. Brush all over sides of chicken to coat. Let marinate in refrigerator for an hour. Lightly oil the grate of your grill to prevent sticking. Grill chicken over medium heat until chicken is no longer pink, turning once. Once cooked, let chicken sit for 10 minutes to rest while preparing remaining salad ingredients. Once cooled or brought to warm, slice on the diagonal.
Take out any of your favorite corn tortilla chips, sour cream, salsa, black olives, chopped tomatoes, sliced avocado, shredded cheddar or mexican cheese, lime wedges, and romaine lettuce. Have fun with your Southwest Grilled Chicken Salad bar !
