Rice-And-Chili-Marinated Grilled-Chicken Salad

Name: Rice-And-Chili-Marinated Grilled-Chicken Salad
Total time: 1 h 15 min
Yield: Four servings
Cuisine: latin american
Ingredients: 4 serrano peppers, stemmed, seeded and minced; 2 large cloves garlic, peeled and minced; 1/2 teaspoon grated lime rind; 1/4 cup fresh lime juice; 1/2 pound boneless, skinless chicken breasts; 2 cups cooked white rice; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh cilantro, plus a few whole leaves for garnish; 1 tablespoon chopped fresh mint; 2 serrano peppers, stemmed, seeded and minced; 1 tablespoon fresh lime juice; 2 teaspoons olive oil; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 4 thin lime slices, for garnish

By Molly O'Neill

Total Time: 15 minutes, plus 1 hour's refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; Light Starch

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Ingredients

Yield:Four servings

The Marinade and Chicken

4serrano peppers, stemmed, seeded and minced
2large cloves garlic, peeled and minced
½teaspoon grated lime rind
¼cup fresh lime juice
½pound boneless, skinless chicken breasts

The Salad

2cups cooked white rice
1tablespoon chopped fresh parsley
1tablespoon chopped fresh cilantro, plus a few whole leaves for garnish
1tablespoon chopped fresh mint
2serrano peppers, stemmed, seeded and minced
1tablespoon fresh lime juice
2teaspoons olive oil
½teaspoon salt, plus more to taste
Freshly ground pepper to taste
4thin lime slices, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
To make the marinade, combine the serranos, garlic, lime rind and lime juice in a shallow dish. Add the chicken breasts and turn to coat well. Refrigerate at least 1 hour.
Step 2
Heat a grill or broiler. To make the salad, toss together the rice, parsley, chopped cilantro, mint and serranos in a large bowl. Add the lime juice, olive oil, ½ teaspoon salt and pepper and toss to coat. Remove the chicken breasts from the marinade and grill or broil until cooked through, about 4 minutes per side. Cut into ¼-inch dice and toss into the salad. Taste and adjust seasoning if desired. Divide among 4 plates. Garnish each plate with a lime slice and cilantro leaves and serve.