Day 112 : Mustard Lime Chicken & Southwest Salad

Still having computer issues so going to keep this short.  I am hoping to make it through on my actual computer tonight because it takes so long to do this on my phone!

The chicken part of this recipe is something I found on Food.com, and have made before.  It has lots of flavor and is super simple to make.  The first time we made it I served it on a regular salad and thought at the time it would also be good on a southwestern type salad so that’s what I did today.  It was more than good, it was perfect!  Full of flavor, and healthy at the same time with many “good” fats and calories.  I didn’t follow any specific recipe for the salad or measure.  I will list out the ingredients I used, and you can decide how much or little you want to use in your own.  You do need to make the marinade for the chicken ahead of time so plan for that.  Time to make will not take this into consideration.

Mustard Lime Chicken & Southwest Salad

Serves : 4                          Time to make : 25 minutes

Ingredients :

Marinade

  • 2 large chicken breasts (1.5 lbs)
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh cilantro
  • 1/4 cup dijon mustard
  • 1 T. chili powder
  • 1 T. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper

Salad

  • packaged salad (about 8-10 oz, I used spring mix)
  • black beans (about half a can), rinsed and drained
  • mexican corn (about 3/4 can), drained
  • avacado, sliced or diced
  • olives (small can)
  • tomato (1-2 romas)
  • low fat mozzarella (or monteray jack)
  • tortilla chips (a generous handful), broken into pieces
  • zest of 1 lime
  • chipotle seasoning
  • smokey paprika
  • low fat honey dijon dressing (I used about 1/2 cup)
  • 1/2 lime, juice of
  • lime, cut into 4 wedges

Directions :

  1. Place marinade ingredients into a food processor (minus the chicken of course) and process until well blended.  Reserve a little bit in a dish, and pour the rest into a large ziplock bag along with the chicken.  Let marinade for at least an hour, or up to 6.  To cook, grill and brush reserved marinade on both sides while cooking.  Slice and allow to cool slightly.
  2. To prepare dressing for the salad, combine the honey dijon dressing with the lime zest, juice of half a lime, chipotle seasoning and paprika.  Start light on the seasonings, mix, and taste it until it’s right for you. 
  3. Combine the rest of your salad ingredients, add the chicken and dressing and toss lightly to coat. 
  4. Give each person a wedge of lime to squeeze onto their salad.  This really makes the flavors pop.

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