← Back to Search Results
grilling Tex-Mex
Grilled Chicken Salad

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 3 large whole chicken breasts, split

Marinade:

  • ¼ cup olive oil
  • ½ cup fresh lime juice
  • 1 medium onion, thinly sliced
  • 6 cloves garlic, minced
  • Salt and freshly milled black pepper

Dressing:

  • 1/3 cup fresh lime juice
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 1 teaspoon chopped fresh mint
  • Salt and freshly milled black pepper

Salad:

  • 1 medium head iceberg lettuce-outer leaves discarded, cored, and thinly sliced
  • 3 large ripe tomatoes-peeled, seeded, chopped, and chilled
  • 6 green chile or jalapeno peppers-roasted, seeded, deveined, and chopped
  • ½ cup pinon nuts, toasted
  • 3 ripe avocados

Equipment:

  • Charcoal grill, with charcoal, pinon, or fruit wood

Directions

Place the chicken breasts in a shallow non-aluminum pan.  In a non-aluminum bowl, combine all the ingredients for the marinade.  Pour the marinade over the chicken breasts.  Cover and refrigerate for 6 hours, turning the breasts at least once.

Prepare the fire.  When the charcoal or wood glows a dusty red, place the breasts, skin side down, on the grill.  Grill on one side for about 10 minutes.  Turn breasts over and grill for about 15 minutes, or until cooked through, do not overcook.  Remove from the heat and set aside to cool for 30 minutes (but do not refrigerate).

Mix the dressing, cover and reserve.

Meanwhile, compose the salad:  Remove the chicken from the bone with a sharp slicing knife.  Cut into long, thin, slices including the skin.   Place the shredded lettuce in a large bowl.  Arrange the tomatoes, chiles, nuts, and chicken attractively over the lettuce.  Peel the avocados and slice into long, thin, strips.  Add the dressing and toss the salad at the table, or each ingredient may be placed individually on chilled plates, with the dressing served on the side.

Notes


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

701kcal (35%)
61mg (6%)
36mg (60%)
109mcg RAE (4%)
1274mg
115mg
36g
6g
10g
19g
93mg (31%)
404mg (17%)
9g (43%)
56g (86%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
lidias-italy Lidia's Italy
by Lidia Bastianich
good-to-the-grain Good to the Grain
by Kim Boyce
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
nigella-express Nigella Express
by Nigella Lawson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lucid-food Lucid Food
by Louisa Shafia
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?