Chili Crusted Grilled Chicken Salad With Lime Cilantro Dressing
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 4
- 0.5 cup olive oil
- 0.5 teaspoon salt
- 2 lemons
- 1 -- salad --
- 1 tablespoon garlic minced
- 1.5 teaspoon dried oregano
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 1 pound chicken breasts skinless, boneless
- 2 head romaine chopped
- 0.125 cup monterey jack cheese shredded
- 0.125 cheddar cheese shredded
- 2 roma tomatoes chopped
- 1 -- cilantro-lime dressing --
- 0.25 teaspoon jalapeno pepper minced
- 1.5 tablespoon white onion minced
- 0.25 cup fresh lime juice
- 2.5 tablespoon granulated sugar
- 0.25 cup fresh cilantro
- Carbohydrate 30.7132378125 g
- Cholesterol 14.885 mg
- Fat 30.2380628125 g
- Fiber 10.6080558800809 g
- Protein 10.85575203125 g
- Saturated Fat 4.96169053125 g
- Serving Size 1 1 Serving (511g)
- Sodium 77.936671875 mg
- Sugar 20.1051819324191 g
- Trans Fat 1.31562690625001 g
- Calories 400 calories
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.
