Chili Lime Chicken And Mexi Ranch Salad Recipes

CHILI LIME CHICKEN SALAD

Chili Lime Chicken Salad image

This tender, juicy, zesty chili lime chicken is perfect for topping your salad! This easy recipe takes just minutes to prepare! Perfect for a weeknight dinner!

Provided by Serene

Time 2h30m

Number Of Ingredients 13

Ingredients

2 lbs chicken breasts
½ cup lime juice
zest of 2 limes
2 tbsp olive oil
¼ cup cilantro (roughly chopped)
2 cloves garlic ( minced)
1 tbsp honey
½ tsp salt
1 tsp chili powder
Lettuce
Tomato
Avocado
Avocado Ranch Dressing

Steps:

Clean the chicken by removing fat, slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
In a bowl combine the lime juice, lime zest, olive oil, cilantro, minced garlic, honey, salt, and chili powder. Stir to mix.
Add the chicken to the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours to overnight.
Heat a large pan over medium heat. Remove the chicken from the marinade. Place in heated pan and allow to cook about 5-7 minutes on each side or until chicken is fully cooked through. Leave in the pan extra time to blacken if desired.
Remove the cooked chicken from the pan and set on cutting board to let rest for a couple of minutes before slicing.
Assemble the salad, layer the lettuce, chicken, tomato, avocado, and drizzle with Avocado Ranch. Or any dressing of your choice.
Serve and enjoy!

Nutrition Facts : ServingSize 1, Calories 348 kcal, Sugar 5 g, Sodium 567 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 8 g, Fiber 1 g, Protein 49 g, Cholesterol 145 mg

CHILI LIME CHICKEN

Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories World Cuisine Recipes Latin American Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

GRILLED CHILE-CILANTRO-LIME CHICKEN

Grilled Chile-Cilantro-Lime Chicken image

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Provided by boltfan

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

Steps:

Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g

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