Combine the taste of cilantro dressing with fresh and lively salad crunch, and top it with grilled spicy chipotle chicken – you’ll have the best summer salad … this one will be on repeat.
CHIPOTLE CHICKEN MARINADE
- 3-4 chicken breasts, or 8 boneless, skinless thighs
- 2 chipotles in adobo sauce, minced
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp Mexican oregano
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 2 tbsp vegetable oil
- 2 tbsp fresh lime juice
Blend all ingredients until smooth, and pour over chicken. Marinate for at least 1 hour, and up to overnight.
Grill until cooked through, and set aside. Do not slice until chicken has rested at least 15 minutes.
- 1 huge bunch cilantro – chopped up
- 1/2 cup olive oil
- 2 tbsp white wine vinegar
- 1 loved garlic, minced
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
- 1 tsp dijon mustard
Put all ingredients in blender and process until smooth.
This vinaigrette is delicious! Use it on a salad, or as a topping for your steak ….. dip your prawns into it …. the list is endless.
- salad greens
- sweet peppers
- snap peas
- corn, grilled and sliced off the cobb
- sliced strawberries
- cooked bacon
- toasted nuts
Toss salad ingredients together, and drizzle with cilantro vinaigrette.
Top with sliced chicken and drizzle a little more vinaigrette over the chicken.