Rice-And-Chili-Marinated Grilled-Chicken Salad
- Total Time
- 15 minutes, plus 1 hour's refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 4serrano peppers, stemmed, seeded and minced
- 2large cloves garlic, peeled and minced
- ½teaspoon grated lime rind
- ¼cup fresh lime juice
- ½pound boneless, skinless chicken breasts
- 2cups cooked white rice
- 1tablespoon chopped fresh parsley
- 1tablespoon chopped fresh cilantro, plus a few whole leaves for garnish
- 1tablespoon chopped fresh mint
- 2serrano peppers, stemmed, seeded and minced
- 1tablespoon fresh lime juice
- 2teaspoons olive oil
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 4thin lime slices, for garnish
The Marinade and Chicken
The Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
224 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make the marinade, combine the serranos, garlic, lime rind and lime juice in a shallow dish. Add the chicken breasts and turn to coat well. Refrigerate at least 1 hour.
- Step 2
Heat a grill or broiler. To make the salad, toss together the rice, parsley, chopped cilantro, mint and serranos in a large bowl. Add the lime juice, olive oil, ½ teaspoon salt and pepper and toss to coat. Remove the chicken breasts from the marinade and grill or broil until cooked through, about 4 minutes per side. Cut into ¼-inch dice and toss into the salad. Taste and adjust seasoning if desired. Divide among 4 plates. Garnish each plate with a lime slice and cilantro leaves and serve.
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