Coconut Lime Jalapeño Marinated Chicken Salad

Coconut Lime Jalapeño Marinated Chicken Salad
Coconut Lime Jalapeño Marinated Chicken Salad
Try this Coconut Lime Jalapeño Marinated Chicken Salad recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
contains white meat tree nut free nut free gluten free red meat free shellfish free dairy free
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon cumin
  • 1 teaspoon fine sea salt
  • 1 cucumber, diced
  • juice of 1 lime
  • 6-8 cups mixed greens
  • 1 cup cherry tomatoes cut in half
  • 1 pound chicken breasts
  • zest of 1 lime
  • 1 (14 ounce) can of full fat coconut milk
  • 2 jalapeã±os, diced
  • 1 avocado, thinly sliced
  • dressing of choice – i used tessemae's zesty ranch
  • Carbohydrate 2.448446796875 g
  • Cholesterol 72.5747792 mg
  • Fat 11.4457172284868 g
  • Fiber 0.506693768471479 g
  • Protein 24.041722364375 g
  • Saturated Fat 3.14644816679996 g
  • Serving Size 1 1 Serving (164g)
  • Sodium 655.132782650007 mg
  • Sugar 1.94175302840352 g
  • Trans Fat 0.9710750023848 g
  • Calories 212 calories

Whisk all marinade ingredients together and place in ziploc bag and into the refrigerator for up to 24 hours.Heat up grill or grill pan over medium-high heat. Pull chicken out of marinade, salt chicken on both sides with just a pinch of salt, and place onto pan to cook for 8-10 minutes per side, depending on the thickness of the chicken breasts. Cook until no pink remains or the chicken has an internal temperature of 165 degrees F.Halfway through the cooking process for the chicken, pull the diced jalapeños out of the marinade and place on grill to cook on both sides for about 3-5 minutes.While the chicken cooks, get the salad ingredients together in a large bowl.Once chicken is cooked through, let rest for a couple minutes then slice and serve with salad ingredients and top with grilled jalapeños.