This citrusy grilled cilantro lime chicken salad is a recipe I can’t stop going back to. The dressing is bright, the avocado is creamy, the tortilla strips are crunchy, and the corn is… corny (?). I don’t always love arugula but it works so well with all of these strong flavors. And I know the name implies you need a grill – but I promise this salad is just as good if prepared on a skillet. Enjoy!
GRILLED CILANTRO LIME CHICKEN & ARUGULA SALAD
GRILLED CILANTRO LIME CHICKEN SALAD
4
servings30
minutes40
minutesThis bright salad is a delicious summer-y dish that you’ll want to eat every night of the week!
Ingredients
- MARINADE:
1/2 cup olive oil
~1/4-1/2 cup water
2 tbsp apple cider vinegar
Juice of 1 lime
3/4 cup chopped cilantro (about 1/3 bunch)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1 + 1/2 lbs boneless chicken thighs (chicken breasts also work)
- SALAD:
2-3 corn tortillas (save 8-10)
2 tbsp + 1/4 cup olive oil
2 cooked corn ears, chopped off of cob
1 bag of arugula (at least 5oz)
2 tbsp apple cider vinegar
2 tbsp maple syrup
1/2 tsp garlic powder
Juice of 1 lime
1 avocado, pitted and sliced or cubed
Salt & black pepper to taste
Directions
- In a blender or processor, blend all of the marinade ingredients other than chicken on high speed until smooth. add the chicken to a large bowl or other container & cover them in the marinade. set in the fridge for at least 20 minutes, but the longer the better.
- To cook, either heat your grill or a large skillet on the stove to medium-high, depending on how you’ll be cooking them. once heated add the chicken. cook fully, about 7-10 mins each side, until crisp & at a temp of 165 degrees. cut up and set aside.
- Make the tortilla strips but cutting up the tortillas into thin strips, covering in 2 tbsp of olive oil + some salt, & cooking them in the air fryer or oven on 400 for about 7 minutes, until crispy.
- Assemble the salad by adding the arugula, 1/4 cup olive oil, ACV, maple, garlic, and lime to a large bowl, along with the corn, chicken, avocado, and tortilla strips. season with salt and pepper to taste.
- Serve immediately for best results or in the fridge for up to 4 days. this will make you 4 servings. enjoy!!
- For plant based — follow the same recipe but swap for tofu!
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