cilantro lime grilled chicken breast with southwest yellow rice salad

Name: Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad
Prep time: 25 min
Cook time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large boneless skinless chicken breast; 4 medium limes, divided; 1 cup(s) chopped fresh cilantro; 1 tablespoon(s) Mrs. Dash Southwest Chipotle spices; 1 package(s) large yellow rice mix (I use Vrgo but any yellow rice mix will do); 2 medium ears fresh corn (grilled) you may sub canned Mexican corn; 1 can(s) black beans, washed and drained (10.5 oz); 1 clove(s) garlic, minced; 2 medium fresh tomatoes, coarsely chopped (can sub 1 drained can Rotel); 1/2 cup(s) red onion, finely chopped; 1 teaspoon(s) Adobe sauce from chilpote peppers; 3 medium fresh avocados, sliced; 1 pinch(es) sea salt; 1/4 cup(s) extra virgin olive oil; 1 tablespoon(s) fresh ground black pepper; 4 tablespoon(s) olive oil with paper towel for grill

(6 ratings)

Cilantro LIme Grilled Chicken Breast With Southwest Yellow Rice Salad on two plates.

review

Blue Ribbon Recipe by

Barbara Mayo

@joyouscook

Collierville, TN

This dish so, so easy to prepare and can be served hot or cold. Little heat to salad but very bold taste! I make my rice the night before so all I have to do while chicken is resting is mix salad.

Blue Ribbon Recipe

A flavorful and refreshing chicken dinner with a Southwest flair. Both the cilantro lime chicken and the rice salad are equally delicious. Served together with the fresh avocado slices, it's amazing. The grilled chicken breast has a little zing from the lime and seasoning. Just enough to add a little kick. What makes the amazing and fresh rice salad so good is the dressing. This does take a little time to prepare, but perfect for the weekend when it's warm outside.

— The Test Kitchen @kitchencrew

(6 ratings)

yield 4 serving(s)

prep time 25 Min

cook time 45 Min

method Grill

Ingredients For cilantro lime grilled chicken breast with southwest yellow rice salad

4 lg

boneless skinless chicken breast
4 md

limes, divided
1 c

chopped fresh cilantro
1 Tbsp

Mrs. Dash Southwest Chipotle spices
1 pkg

large yellow rice mix (I use Vrgo but any yellow rice mix will do)
2 md

ears fresh corn (grilled) you may sub canned Mexican corn
1 can

black beans, washed and drained (10.5 oz)
1 clove

garlic, minced
2 md

fresh tomatoes, coarsely chopped (can sub 1 drained can Rotel)
1/2 c

red onion, finely chopped
1 tsp

Adobe sauce from chilpote peppers
3 md

fresh avocados, sliced
1 pinch

sea salt
1/4 c

extra virgin olive oil
1 Tbsp

fresh ground black pepper
4 Tbsp

olive oil with paper towel for grill

How To Make cilantro lime grilled chicken breast with southwest yellow rice salad

1
Begin marinade for the chicken by adding chopped cilantro to zest and juice of 2 limes to a bowl and mix well. In a casserole dish, place 4 chicken breasts and sprinkle 1 Tbsp Mrs. Dash Southwest Chipotle spices evenly on all 4. Pour cilantro lime marinade over the chicken. Cover with plastic wrap and refrigerate for at least 30 minutes.

2
Yellow rice salad begins with preparing rice as directed on the package.
3
While the rice is cooking, grill the fresh corn. Start a fire in the grill (I use charcoal but you could use gas just make sure you have nice high heat to start). You could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub the grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool.
4
When rice is done, remove it to a large bowl fluff and allow to cool. Cover with plastic wrap and refrigerate until you are ready to mix salad.
5
Once corn is cooled, cut it from the cob.
6
In a large bowl, mix together the cooked rice, corn, black beans, garlic, fresh tomatoes, and red onion toss well set aside while making the dressing.
7
In a food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, and sea salt. Pulse 3-4 times until smooth and creamy. Then slowly add extra virgin olive oil while the processor is running until incorporated.
8
Remove from processor bowl and add to salad. Toss well and return to the refrigerator for at least 15 minutes.
9
Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks crisscrossed. Total 8 minutes on each side. Watch the fire. If it flames, spray with water to get rid of flames. When grilling is done remove to the side of grill with low heat. Then leave there to finish cooking for about 10-15 minutes.
10
Plating start with 2-3 serving spoons of yellow rice salad. Top with chicken breast that has been sliced on the diagonal. Top with 4 slices of fresh avocado. Sprinkle with ground black pepper and a squeeze of fresh lime.
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