Cliantro Lime Grilled chicken breast with Southwest yellow rice salad

Barbara Mayo Recipe

By Barbara Mayo joyouscook

25 Min
45 Min

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.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.


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
1 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 coarsely chopped (if you do not have fresh tomatoes use 1 drained can of Rotel)
1 c
red onion finely chopped
1 tsp
adobe sauce from chilpote peppers
3 medium
fresh avocados 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

Directions Step-By-Step

Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breast and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4 followed by cilantro lime marinade cover with plastic wrap and refrigerate for at least 30 minutes.
Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff and cover with plastic wrap and refrigerate until you are ready to mix salad.
Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill!
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.
While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

About this Recipe

Course/Dish: Chicken, Other Salads, Salads
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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Shery Sullivan Italian51
Wednesday, August 26 at 10:04 PM
We had this last night and both loved it. The rice salad was so tasty, I plan on making it when we have a big cookout when my friend visits Illinois, from Florida. We loved the creamy avocado lime dressing. We bought 4-10# bags of chicken legs and thighs for $3.90 each. A great deal at our Jewel. We'll prepare the chicken just like your recipe states, Barbara. So good.
Sheila Swanson Sheila_Swanson
Wednesday, August 26 at 9:53 PM
Thank you Nancy..I was not sure if yellow rice was a varietal of rice like black forbidden rice or a recipe in itself. Thanks for clearing that up. I have achiote block in my fridge which is a year old. Bought it at an asian market and had no idea what to do with it but can try it it shelf life is OK ...also have saffron and turmeric in pantry.. Thanks again for your help and Hugs back at you!!
Janet Becker jbecker67
Monday, August 24 at 11:22 PM
Fantabulous! I served this for supper tonight but omitted the onion and tomato.
So very, very delicious! There are just. The two of us to cook for now, but leftovers for lunch is always a bit with me. I even froze enough leftovers for another supper down the road. Using the leftovers tomorrow for burritos.
Great flavors! Delicious offering Barbara. Keep up the good work.
Janet Becker jbecker67
Monday, August 24 at 2:30 PM
This recipe sounds very unusual but also interesting enough that I'm going to make it for supper. I'll be sure to report back.
Nancy J. Patrykus Finnjin
Monday, August 24 at 1:16 PM
This info is for SHEILA
,or anybody else.
I goggled it...........LOL
Result for what is yellow rice ?
Yellow rice is a traditional yellow-colored rice dish in
Spanish, Cuban, Caribbean, Afghan and Indonesian cuisines.
Achiote can be used to give the rice its color.
Other herbs used to provide colorization include saffron and turmeric.
Hugs..............., Nancy....8/24/15

Look what I found on JAP!.........
Tabatha's Yellow Rice