Ingredients
Scale
Marinade
- 1/3 cup (80 ml) olive oil
- ¼ cup (60 ml) lime juice
- 1 tbsp dry or fresh cilantro
- ½ tsp ground cumin
- ½ tsp cayenne pepper or chili powder
- Salt and pepper to taste
Salad
- 2 chicken half breasts
- 6 cups (15 oz.) fresh mixed greens or lettuce
- 1 cup (200 g) grape or cherry tomatoes, sliced in half
- ½ cup (75 g) cucumber, chopped
- ¼ cup (12.5 g) carrot, shredded
Vinaigrette
- ½ cup (12.5 g) cilantro
- 1 garlic clove, finely chopped
- ¼ cup (60 ml) lime juice
- 2 tsp balsamic vinegar
- ¼ cup (87.5 g) honey
- ½ cup (120 ml) olive oil
- Salt and pepper to taste
Instructions
- In a small bowl mix all of the marinade ingredients. Set aside.
- Flatten the chicken breasts to about ½ inch thick by putting them in between two pieces of plastic wrap and pounding them with a mallet. This will make it easier to grill.
- Put the chicken in a small container or plastic bag and add the marinade. Make sure to coat well and refrigerate for about 30-60 minutes.
- Grill the chicken at medium high heat for about 5-7 minutes per side or until all juices run clear. Set aside to cool and then slice it into bite size pieces.
- To make the vinaigrette, add all of the ingredients, except the oil, in a food processor and blend until smooth. Then, while the processor is still running, slowly add the oil. Set aside.
- Add the mixed greens, tomatoes, cucumber and shredded carrot to a large bowl and mix well.
- To assemble the salad, serve about 2 cups of the mixed greens with the cool, grilled chicken on top. Serve the dressing on the side.
Notes
The vinaigrette can be stored in the refrigerator for up to one week.