How to Make Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad
marinade for chicken by adding chopped cilantro to zest and juice of 2
limes mix well. In a casserole dish place 4 chicken breasts and
sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all
4, followed by cilantro lime marinade. Cover with plastic wrap and
refrigerate for at least 30 minutes.
rice salad begins with preparing yellow rice as directed on package.
When rice is done remove to a large bowl fluff. Cover with plastic wrap
and refrigerate until you are ready to mix salad.
fire in grill (I use charcoal but you could use gas just make sure you
have nice high heat to start) you could also do this inside on a grill
pan if you have no outside grill!
I like to get my fire really hot all coals burning then take a paper
towel with olive oil and rub grill to make sure chicken does not stick.
When coals are ready medium to high heat place corn on fire grill about
6-8 minutes then remove from grill to cool. Remove chicken from
marinade and place on grill. Grill 4 minutes on each side then turn and
grill again to get grill marks criss crossed. Total 8 minutes on each
side. Watch fire if it flames spray with water to get rid of flames.
When grilling is done remove to side of grill with low heat. Then leave
there to finish cooking about 10-15 minutes.
chicken is on low heat begin salad. Cut corn from cob and place in
large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and
red onion toss well set aside while making dressing.
food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea
salt, pulse 3-4 times until smooth and creamy then slowly add extra
virgin olive oil while processor is running until incorporated. Remove
from processor bowl and add to salad. Toss well and return to
refrigerator for at least 15 minutes.
start with 2-3 serving spoons of yellow rice salad topped with chicken
breast that have been sliced on the diagonal top with 4 slices of fresh
avocado sprinkle with ground black pepper and a squeeze of fresh lime.