4 (6-oz.) skinless, boneless chicken breast halves
2 T. chopped fresh cilantro
2 T. fresh lime juice
2 T. honey
1 T. extra-virgin olive oil
1 tsp. finely chopped chipotle chile, canned in adobo sauce
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. ground cumin
8 c. mixed salad greens
1 c. thinly sliced peeled cucumber
1/4 c. thinly sliced red onion
2 plum tomatoes, quartered
Instructions
To prepare chicken, combine first 6 ingredients in zip-top bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes one each side or until chicken is done.
Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 tsp. cumin) in small bowl, stirring well with a whisk.
To prepare salad, arrange 2 cups greens, 1/4 c. cuke, 1 T. onion and 2 tomato wedges on each of 4 plates; top each with 1 chicken breast half.
Drizzle 2 T. dressing over each serving.
Originally Submitted
8/20/2014
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