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Sunday, July 7, 2013

Grilled Chicken Salad with Honey-Lime Cilantro Vinaigrette

Hot summer days always call for cool summer salads. This was just the right kind of salad and the right kind of dressing to cool off with at the end of a hot day. The tangy, light, refreshing dressing is a perfect blend of tastes. The lime and honey work perfectly together! I can't wait to  make this again and as hot as it's going to be in Southern California for the next couple of months, I'm sure I will be making it again soon.
Recipe Adapted From:

For the Salad:

1 lb boneless, skinless chicken breast, grilled and diced into strips
Fresh Spinach leaves
Tomatoes, sliced into quarters
1 cup fresh corn (cut from cooked corn on the cob)
1/4 small red onion, cut into strips or diced
1 green onion, cut into small slices or diced
1/4 cup fresh pepitas (shelled pumpkin seeds)
2 Avocados, cut into strips
3-4 oz fresh parmesan cheese, grated

Build your salad however you would like. Add any ingredients you enjoy in your salads. Top with Honey Lime and Cilantro Vinaigrette Dressing.

For the Honey, Lime and Cilantro Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp honey
3 Tbsp rice vinegar
1/4 cup lightly packed cilantro
1 clove garlic, minced
1/4 tsp each salt and pepper

Zest of 2 limes
1/2 tsp coriander
dash of cayenne pepper
1/3 cup olive oil
In a blender or food processor, combine lime juice, honey, rice vinegar, cilantro, garlic, salt, pepper, zest of limes, coriander and cayenne pepper. Pulse mixture until the cilantro is finely chopped. With the blender or food processor on, slowly drizzle the olive oil into it with a slow and steady stream, then blend until slightly thickened about 20 seconds longer.

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