Grilled Vegetable And Chicken Salad With Cilantro Lime Vinaigrette Recipe

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Servings: 8


Cost per serving $1.42 view details


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 268g
Recipe makes 8 servings
Calories 322  
Calories from Fat 265 82%
Total Fat 29.91g 37%
Saturated Fat 4.56g 18%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 15mg 1%
Potassium 505mg 14%
Total Carbs 15.11g 4%
Dietary Fiber 4.1g 14%
Sugars 7.09g 5%
Protein 2.36g 4%
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