Friday, September 30, 2011

Joie's Mexican Salad

Today's post is a recipe for one of my favorite grilled chicken salads that a beloved friend made for me years ago.  Thought I would pass it along for those who are looking for something a little different when it comes to grilled chicken salads.  This is a great dinner to serve when entertaining and all you need to add is some tasty garlic bread and a bottle of your favorite wine.


Lime Cilantro Dressing

Zest of 2 Limes (then juice these for the 5T. needed below)

5T. lime juice (2 Limes)

4 cloves garlic crushed

1 jalapeno pepper, chopped fine. Slice open and remove seeds.

2 handfuls cilantro, snipped into blender

2/3 C. vegetable oil

6T. feta cheese, crumbled

Toss all ingredients into blender and whirl till creamy.  Recipe fills a normal sized cruet.

Salad Ingredients:  Add your own favorites too!

Lettuce, tomatoes, avocado, tortilla chips, sliced red onions, grated cheddar, black beans (rinsed), grilled chicken, see recipe below.

Chicken Marinade
Recipe makes enough marinade for 4 chicken breasts.

In a zip lock bag or shallow dish:

1 Lime (Zest the lime first, then squeeze out the juice, and use it.)
½ t. oregano
2T. Worcestershire
2T.olive oil
2 large cloves garlic crushed
salt & pepper to taste

Marinate boneless skinless breasts in refrigerator for 2-4 hours max.  Last 20 minutes let rest at room temperature before cooking. Grill on a hot fire to retain moisture. Watch as not to burn.  Let cool and cut into strips or shred and serve with the salad.


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