Rice-And-Chili-Marinated Grilled-Chicken Salad
Published July 17, 1993
- Total Time
- 15 minutes, plus 1 hour's refrigeration
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Ingredients
THE MARINADE AND CHICKEN
4 serrano peppers, stemmed, seeded and minced
2 large cloves garlic, peeled and minced
½ teaspoon grated lime rind
¼ cup fresh lime juice
½ pound boneless, skinless chicken breasts
THE SALAD
2 cups cooked white rice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro, plus a few whole leaves for garnish
1 tablespoon chopped fresh mint
2 serrano peppers, stemmed, seeded and minced
1 tablespoon fresh lime juice
2 teaspoons olive oil
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
4 thin lime slices, for garnish
Nutritional analysis per serving (4 servings)
31 grams carbs; 41 milligrams cholesterol; 224 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 320 milligrams sodium; 16 grams protein; 1 gram sugar
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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Preparation
- 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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