Cliantro Lime Grilled chicken breast with Southwest yellow rice salad
|4 large||bonless skinless chicken breast|
|4 medium||limes ( zest and juice for marinde) juice1 lime for dressing, juice of one lime for finishing dish|
|JUICE FOR c||chopped fresh cliantro|
|1 Tbsp||mrs. dash southwest chipotle spices|
|1 pkg||large yellow rice mix( i use virgo but any yellow rice mix will do)|
|1 can(s)||black beans washed and drained|
|2 medium||ears fresh corn( grilled on grill) you may use canned mexican corn if you do not have fresh|
|1 clove||garlic minced|
|2 medium||fresh tomatoes coursely chopped( if you do not have fresh tomatoes use 1 drained can of rotel)|
|1 c||red onion fnely chopped|
|1 tsp||adobe sauce from chilpote peppers|
|3 medium||fresh avacados sliced|
|1 pinch||sea salt|
|1/4 c||extra virgin olive oil|
|1 Tbsp||fresh ground black pepper|
|4 Tbsp||olive oil with paper towel for grill|
This dish so so easy to prepare and can be served hot or cold. Little heat to salad but very bold taste!
I make my rice the night before so all I have to do while chicken is resting is mix salad.
I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.