Tuesday, January 3, 2012

Grilled Chicken Salad {Ensalada de Pollo Asado}

I never thought I'd say this, but I need a break from all of the rich holiday foods and desserts.  At least for a couple of days.  Those of us in Mexico still have one more holiday to celebrate later this week with more delicious treats I can't wait to enjoy.

But for now, what I really need is a salad.  Nothing fancy.  Just a simple salad with lots of fresh veggies, grilled chicken and maybe a little leftover rice.

What I love about salads is that you don't need to measure anything and you don't even have to follow a recipe.  Just add whatever it is you like.  I used basic veggies like carrots, cucumbers and cherry tomatoes, because that's what my kiddies love.  But you can add more veggies like sliced red onion and mushrooms.  Same goes for the lettuce. I used iceberg, but only because that's all I could find at the market.  I also like to use Romaine or baby spinach, when available.

What do you like to eat after the holidays?

Grilled Chicken Salad

Grilled Chicken Salad

Marinade:
  • 1 cup orange juice
  • 1/2 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 1/4 to 1/2 teaspoon ground cumin  

Salad:
  • 1-1/2 pounds chicken cutlets or thinly sliced chicken breast
  • Mexican Rice (optional) 
  • Lettuce (Iceberg or Romaine) or Baby Spinach 
  • Shredded carrots
  • Thinly sliced cucumbers
  • Cherry tomatoes
  • Croutons
  • Shredded cheese (I used Asadero) 


Directions:
Prepare the marinade by combining the orange juice, onion, garlic, chili powder and ground cumin.

grilled chicken marinade


Add the chicken cutlets, making sure each piece of chicken is coated with the marinade.  Cover and refrigerate for at least 2 hours (or overnight) before grilling.

grilled chicken marinade prep


While the chicken is marinating, prepare the vegetables.

Grilled Chicken Salad prep


Heat a tablespoon of vegetable oil in large skillet or griddle over medium-high heat.  Season the chicken cutlets with salt and pepper.  Cook until golden brown on both sides.

grilling marinaded chicken


To serve the salad, spoon 1/4 to 1/3 cup of warm Mexican rice in the center of each plate.

Grilled Chicken Salad Step 1


Cover the rice with lettuce (or spinach).  Top with the shredded carrots, sliced cucumbers, cherry tomatoes, croutons, slices of grilled chicken breast and cheese.  Serve with your favorite dressing or just a squeeze of lime juice.  Enjoy!!!

Grilled Chicken Salad 2


  Photobucket

6 comments:

  1. I've really been feeling the same way...and I would LOVE to have this salad in front of me right now. It sounds pretty much perfect!

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  2. Looks gorgeous - I'm also craving healthy food at the moment to counteract all the Christmas/ New year indulgence.

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  3. Beautiful!! Looks delicious and fresh

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  4. Look yummy and I love the layer of arroz!  I need something light and fresh these days!!

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  5. This time of year always has me craving fresh and light salads. I think we all over do it with the sweets. I've never thought of adding rice to a salad but I'm loving the idea. Thanks for sharing your delicious recipe.

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  6. I do like the idea of munching on veggies after the holiday season, but I have them in the form of hot soup. Florida is only cold 3 months of the year so the window for soup is limited. :P

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