Recipe of Any-night-of-the-week Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa is 1-2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa estimated approx 1hr.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa using 30 ingredients and 13 steps. Here is how you can achieve that.
Salads are my favorite lunch and dinner choices and I like them to have lots of bold flavors. I pair sweet, salty, and savory for a healthy, eye catching meal.
*My recipes are guidelines only for suggested ingredients and suggested techniques. Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues. Please contact me with any questions.
Ingredients and spices that need to be Make ready to make Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa:
- Cilantro Lime Rice
- 1 cup Basmati or Long Grain Rice
- Finely grated lime zest (1 lime)
- 3 tbsp lime juice
- 1 tsp salt
- 2 tsp Kerrygold butter
- 1 cup chopped cilantro
- Grilled Chicken
- Thinly sliced chicken breast (3-6 cutlets)
- Oregano
- Tajin
- Adobo
- Kerrygold Garlic Herb Butter
- Mango Salsa
- Diced Mango
- Red peppers
- Red onion
- Lime juice
- Cilantro
- Ginger
- Diced tomato
- Toppings
- Kale & Baby spinach mixed greens
- Feta cheese
- Mozzarella cheese
- Sweet corn
- Roasted sweet potato
- Diced Roma or cherry Tomatoes
- Caesar dressing
- Diced avocado
Instructions to make Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa
- Make your Cilantro Lime Rice:
Wash the rice. It’ll take about 3-4 rinses but keep repeat how ever many times it take you until the water runs clear. Minimal start start is KEY unless your making sticky rice. - Put your rinses rice in a pot, preferably one with a tight fitting lid or you can use aluminum foil as a cover. Pour enough water in the pot for it to be just above the rice. The water should be about a 1/2 inch above the rice. You can also use your index fingernail as a reference.
- Add butter,salt,lime zest, and lime juice to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
- Keep the rice covered the ENTIRE cooking time. Roughly 15-20 minutes or until all the water is dissolved. Pots with clear lids come in handy for this.
- Fluff with a fork and set aside for later.
- Make your grilled chicken:
Marinate cleaned thinly sliced chicken breast with adobo, Tajin, and oregano for at least an hour. (Overnight is even better) Season to your liking; I don’t really measure 🙃 - Melt Kerrygold butter in a pan and Grill chicken on medium high heat. About 5-6 min on each side.
- When cooked through, turn heat off and let chicken rest while you prep your mango salsa.
- Dice ripe mango, red peppers, tomatoes, red onion, and cilantro into small cubes. Squeeze a little lime juice over them and mix. Set it aside.
- Remove your rested chicken from the pan and dice it up.
- (Optional) Heat up sweet corn on stove top or in oven. Set aside.
- Assemble your salad.
Layer mixed greens, cilantro lime rice, grilled chicken, mango salsa, sweet corn, diced tomato, avocado, diced sweet potato, crumbled feta cheese, mozzarella cheese, and a drizzle of Caesar dressing.
- ENJOY!
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