Grilled Chicken and Summer Vegetable Salad with Mexican Vinaigrette
A refreshing and vibrant salad featuring grilled chicken and a medley of fresh, seasonal vegetables tossed in a zesty Mexican lime dressing.
Ingredients
- Chicken Breast100 g
- Bell Pepper50 g
- Cucumber50 g
- Cherry Tomatoes50 g
- Bell Pepper50 g
- Olive Oil10 ml
- Salt0.5 g
- Black Pepper0.2 g
- Mixed Greens100 g
- Corn50 g
- Black Beans50 g
- Lime Juice15 ml
- Cilantro5 g
- Cumin2 g
- Chili Powder1 g
Instructions
- 1Step 1
Prepare the vinaigrette: In a small bowl, whisk together 10 milliliters of olive oil, 15 milliliters of lime juice, 2 grams of cumin, 1 gram of chili powder, 0.5 grams of salt, and 0.2 grams of black pepper. Set aside.
- 2Step 2
Pat dry 100 grams of chicken breast. Season with a pinch of salt, pepper, and a sprinkle of chili powder.
- 3Step 3
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken breast for 5-7 minutes per side, or until cooked through and internal temperature reaches 74°C. Let rest for 5 minutes.
- 4Step 4
While the chicken rests, prepare the salad base: Wash 100 grams of mixed greens and place in a large bowl.
- 5Step 5
Chop 50 grams of bell pepper, 50 grams of cucumber, and halve 50 grams of cherry tomatoes. Add to the bowl with the greens.
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