Grilled Chili Lime Chicken and Southwestern Salad
Arugala, spinach, red and yellow mini bell peppers, fresh roma tomamtoes, red cabbage, avocado, roasted sweet corn, barley, bulgar wheat and cilantro salad. Topped with a Greek yogurt, green chili and cilantro dressing and grilled chili lime chicken. Long list of ingredients, but each adds a wonderful flavor to the dish. I cannot imagine leaving a single thing out, however I could think of a few more things I could add.
I just rediscovered barley when I purchased an ancient grain mix of barley and bulgar wheat. I have to say I really enjoy the flavor of these grains when added to a cold salad. They add much needed hearty weight to a salad. Les likely to make you feel like a rabbit with an empty stomach after eating. Growing up we had beef barley soup and I have to say that was a good combo, way to go mom! I am sure at the time you probably told me it was rice to save yourself the agony and complaints of your children. Honestly you cannot tell much of a difference and it is way better for you than white rice.
Here is what you need:
Barley and bulgar:
2 cups chicken broth
1/3 cup uncooked bulgar wheat and barley mix. (You decide what you want more of)
4 Mini bell peppers
1 Cup arugala and baby spinach blend
1 Cup thin sliced red cabbage
1 Corn on cob (grilled or roasted)
2 Roma tomatoes
1/2 Cup black beans
1 Cup cooked bulgar and barley (cooked and strained)
1/3 Cup pepitas
1/2 Cup fresh cilantro (stems removed)
1 Cup whole Greek yogurt
1/2 Cup green chilies (remove seeds for less spice)
1/2 Cup fresh cilantro
2 Chicken breasts or 4 thighs
1 teaspoon chili powder (mild)
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon garlic powder or three cloves diced and roasted garlic
1 teaspoon salt
Dash of pepper
1 Large whole lime (juiced)
Marinade your Chicken first. For best flavor, marinade in the fridge over night or place the marinade in sous vide for 8 hours with a tablespoon of butter before grilling. I used chicken thighs and a sous vide.
To prepare your salad, chop all of your salad ingredients equal size and divide 4 ways. Your corn will have to be roasted in the oven or grilled prior to cutting it off the cob.
Making the dressing is easy. Just put your ingredients in a blender and blend until smooth. Place it in the refrigerator to cool about 10 minutes before serving.
Top your salad with your dressing, grilled chicken and a last squeeze of a lime wedge.
No comments posted.