Garlic Lime Grilled Chicken Salad
By: Urban Country Girl
Published: Wednesday, June 23, 2010 - 8:27am

Ingredients




1 1/2 pounds of thin chicken breast
1 bag of American salad mix
4 red peppers
8 ounces of cooked refrigerated black beans
8 ounces of frozen corn
shredded Mexican cheese
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon minced garlic
1 teaspoon minced onions
3/4 teaspoon cumin
3/4 teaspoon oregano
1/2 teaspoon cilantro
1/2 teaspoon black pepper
1 tablespoons vinegar

Preparation

1 Mix juices, oil, spices, and salt in a small bowl. 2 Pour half of the mixture over the chicken and save the rest of the marinade. 3 Marinate the chicken breast for at least an hour—preferably two. 4 After the chicken has marinated, prepare your grill, and heat grill to 425° 5 Sear chicken on both sides for about 1–2 minutes. Reduce heat to 350°–375° and cook for 7–10 minutes. 6 Cut red peppers into small strips and add to grill for 2–3 minutes. 7 Cook frozen corn, however, it should be warm when you top it on the salad. 8 Add 1–2 tablespoons of vinegar to the leftover marinade to make a vinaigrette dressing for your salad. 9 Top each ingredient beginning with the salad and chicken. Spoon vinaigrette dressing over prepared salads.