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Grilled Lime Chicken Salad
This recipe is a snap to make ahead and serve for a luncheon or outdoor summer supper. Marinate the chicken in the morning, before you leave for work or errands. Then assemble the salad when you return home for a quick and yummy midweek meal.
4 (6 ounce) skinless, boneless chicken breast halves
1/2 cup fresh lime juice, about 3 to 4 limes
1/2 cup olive oil
1 tablespoon fresh rosemary, chopped
salt and freshly ground pepper
1 pound fresh asparagus, about 2 cups
1 large red bell pepper, sliced into thin strips, about 1 cup
1 large yellow bell pepper, sliced into thin strips, about 1 cup
1 large green bell pepper, sliced into thin strips, about 1 cup
1/4 cup fresh lime juice, about 1 to 2 limes
1/4 cup olive oil
- Pound the chicken breasts between sheets of waxed paper.
- Whisk together the lime juice, olive oil, rosemary and salt and pepper.
- Marinate the chicken in the mixture for at least 1 hour or overnight.
- Grill the chicken breasts until just done, about 5 minutes per side. Remove to a platter to cool. Cut diagonally into thin strips.
- Blanch the asparagus in boiling water for 5 minutes. Drain and place into ice water to stop the cooking process. Drain again.
- Place the pepper strips, asparagus and chicken slices into a large bowl.
- Add the olive oil and lime juice and toss. Season with salt and freshly ground pepper.
Serve cold or at room temperature.
Serves 4 to 6
Preparation Time About 20 Minutes Plus Marinating
Also see:
Sweet Potato Hash
Broccoli Rice Cakes
Meal plan
Weekend grocery list
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