Cilantro Lime Chicken Salad With Baja Dressing

Posted in The Recipe Book, Uncategorized

I promised myself that I would expand my wheel house of recipes this year. I cooked and ate SO much pasta at this time last year that I haven’t hardly been able to eat it. Salads have been so good lately….and this one FREAKING amazing. I have also started making things in the morning that can be ready in just a few minutes in the evening because of tight schedules .

Original recipe found here

Marinade the chicken in the morning with this:

CILANTRO LIME MARINADE

  • 1 bunch of cilantro chopped
  • 4 garlic cloves, peeled
  • 3 tablespoons lime juice
  • 1/3 cup olive oil
  • 1 tsp EACH chili powder, ground cumin, garnet salt
  • 1/2 tsp EACH paprika, salt, pepper
  • 1/4 teaspoon cayenne pepper
  • 4 chicken breasts (I used the thin ones and have come to like them a lot more than frozen breasts, it just makes cooking a little easier)
  • PUT ASIDE A COUPLE TABLESPOONS FOR DRESSING

In a large zip lock bag mix chicken breasts with marinade and let sit in the refrigerator until you’re ready to cook!

Baja Dressing (This made enough for one meal)

  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 3 tablespoons sugar more or less to taste
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (may sub yogurt)
  • 2 tablespoons reserved Cilantro Lime Marinade (see above)

Mix all ingredients until smooth.

For salad:

So, I really don’t have to tell you what to put in your salads, I think it’s what you prefer. But, here’s what I did.

Romaine lettuce, spinach, julienned red peppers, small tomatoes quartered, avocado, taco strip pieces and of course cheese.

Grill chicken or cook on stovetop in pan in 1/4 cup melted butter (that’s how I did it and it was SOOOOOOOOOO good, I mean I had to be a little unhealthy) Cook until juices run clear (about 6 or minutes on each side)

Slice and throw on salad. With everything else.

Gobble it up because it’s so damn good.