Chili Crusted Grilled Chicken Salad With Lime Cilantro Dressing
|1 -- Salad --|
|1 tablespoonGarlic; minced|
|1.5 teaspoonDried oregano|
|1 teaspoonChili powder|
|1 poundChicken breasts; skinless, boneless|
|2 headRomaine; chopped|
|0.125 cupMonterey jack cheese; shredded|
|0.125 Cheddar cheese; shredded|
|2 Roma tomatoes; chopped|
|1 -- Cilantro-Lime Dressing --|
|0.25 teaspoonJalapeno pepper; minced|
|1.5 tablespoonWhite onion; minced|
|0.25 cupFresh lime juice|
|0.5 cupOlive oil|
|2.5 tablespoonGranulated sugar|
|0.25 cupFresh cilantro|
Chili Crusted Grilled Chicken Salad With Lime Cilantro Dressing Preparation
To make Lime-Cilantro Dressing: Combine all ingredients except cilantro into a blender and process until it is a creamy consistency. Taste and adjust with sugar, lime or salt to your preference. Add the cilantro and pulse quickly until leaves are finely chopped, but do not overmix, or the dressing will lose its pretty color. Dressing will save for 1 to 2 days in refrigerator.
Make marinade for chicken: Grate 2 teaspoons of lemon rind off of lemons. Slice lemons, and squeeze out 1/4 cup of juice. In a mixing bowl, add lemon rind, lemon juice, minced garlic, dried oregano, chili powder, and cumin. Let chicken sit in marinade for 20 minutes.
Grill chicken for 5-6 minutes on each side until thoroughly cooked and the juices run clear. Set aside to cool and then slice.
Arrange lettuce in large bowl. Spread out chicken strips, monterey jack cheese, and tomatoes over lettuce and toss lightly with lime-cilantro dressing. Serve additional dressing on the side.
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