Grilled Chili Lime Chicken and Southwestern Salad

June 04, 2017  •  Leave a Comment

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)

Salad:

4 Mini bell peppers

1 Avocado

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)

Yogurt Dressing

1 Cup whole Greek yogurt

1/2 Cup green chilies (remove seeds for less spice)

1/2 Cup fresh cilantro

Chicken marinade

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. 

Enjoy!




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