This is a print preview of "Grilled Vegetable And Chicken Salad With Cilantro Lime Vinaigrette" recipe.

Grilled Vegetable And Chicken Salad With Cilantro Lime Vinaigrette Recipe
by Global Cookbook

Grilled Vegetable And Chicken Salad With Cilantro Lime Vinaigrette
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  Servings: 8


  • 4 x boneless skinless chicken breasts Bibb lettuce, 1 large or possibly two small heads
  • 1/2 lrg red bell pepper
  • 1/2 lrg yellow bell pepper
  • 2 x red onions, sliced thick
  • 1 x zucchini, sliced in half lengthwise
  • 12 x cherry tomatoes
  • 1 x avocado, pit removed and sliced 1/3" thick
  • 2 x limes, quartered
  • 1 1/2 c. Cilantro Lime Vinaigrette (Recipe Below)
  • 1/2 c. extra virgin olive oil
  • 1/2 c. peanut oil
  • 1 x lime, juiced with pulp
  • 1/4 c. lime juice
  • 1 1/4 tsp green peppercorns, crushed
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin, grnd
  • 2 Tbsp. fresh cilantro, minced


  1. Marinate the chicken breasts in the marinade below for 1-2 hrs.
  2. About 20 min before salad time, grill the chicken and vegetables till the chicken is hard and golden (about 7 to 9 min) and the vegetables( with the exception of the avocado ) are soft and look well grilled. Allow them to rest for 10-15 min before assembling so they are still hot but definitely not warm. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pcs.
  3. To assemble the salad, make four small beds of Bibb lettuce on as many chilled plates and top with the minced grilled vegetables. Now carefully slice each chicken breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of the salads. Garnish with avocado slices.
  4. Repeat the procedure with the remaining salads. Serve with the remaining vinaigrette.
  5. Cilantro Lime Vinaigrette:Serves 8 Preparation Total: 10
  6. An excellent marinade as well as a dressing for your salad.
  7. Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to hot to room temperature before using as a marinade.