Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa

Name: Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa
Total time: 3600 s
Yield: 1-2 servings
Cuisine: American
Ingredients: 1 cup Basmati or Long Grain Rice; Finely grated lime zest (1 lime); 3 tbsp lime juice; 1 tsp salt; 2 tsp Kerrygold butter; Thinly sliced chicken breast (3-6 cutlets); Oregano; Tajin; Kerrygold Garlic Herb Butter; Diced Mango; Red peppers; Red onion; Lime juice; Cilantro; Ginger; Diced tomato; Kale & Baby spinach mixed greens; Feta cheese; Mozzarella cheese; Sweet corn; Roasted sweet potato; Diced Roma or cherry Tomatoes; Caesar dressing; Diced avocado

Celestial Enigma @CelestialEnigma

Salads are my favorite lunch and dinner choices and I like them to have lots of bold flavors. I pair sweet, salty, and savory for a healthy, eye catching meal.

*My recipes are guidelines only for suggested ingredients and suggested techniques. Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues. Please contact me with any questions.

Salads are my favorite lunch and dinner choices and I like them to have lots of bold flavors. I pair sweet, salty, and savory for a healthy, eye catching meal.

Celestial Enigma @CelestialEnigma

Salads are my favorite lunch and dinner choices and I like them to have lots of bold flavors. I pair sweet, salty, and savory for a healthy, eye catching meal.

Saved

Ingredients

1hr

1-2 servings

Cilantro Lime Rice
1 cupBasmati or Long Grain Rice
Finely grated lime zest (1 lime)
3 tbsplime juice
1 tspsalt
2 tspKerrygold butter
1 cup chopped cilantro
Grilled Chicken
Thinly sliced chicken breast (3-6 cutlets)
Oregano
Tajin
Adobo
Kerrygold Garlic Herb Butter
Mango Salsa
Diced Mango
Red peppers
Red onion
Lime juice
Cilantro
Ginger
Diced tomato
Toppings
Kale & Baby spinach mixed greens
Feta cheese
Mozzarella cheese
Sweet corn
Roasted sweet potato
Diced Roma or cherry Tomatoes
Caesar dressing
Diced avocado

Saved

Steps

1hr

1

Make your Cilantro Lime Rice:
Wash the rice. It’ll take about 3-4 rinses but keep repeat how ever many times it take you until the water runs clear. Minimal start start is KEY unless your making sticky rice.
2

Put your rinses rice in a pot, preferably one with a tight fitting lid or you can use aluminum foil as a cover. Pour enough water in the pot for it to be just above the rice. The water should be about a 1/2 inch above the rice. You can also use your index fingernail as a reference.
3

Add butter,salt,lime zest, and lime juice to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
4

Keep the rice covered the ENTIRE cooking time. Roughly 15-20 minutes or until all the water is dissolved. Pots with clear lids come in handy for this.
5

Fluff with a fork and set aside for later.
6

Make your grilled chicken:
Marinate cleaned thinly sliced chicken breast with adobo, Tajin, and oregano for at least an hour. (Overnight is even better) Season to your liking; I don’t really measure 🙃
7

Melt Kerrygold butter in a pan and Grill chicken on medium high heat. About 5-6 min on each side.
8

When cooked through, turn heat off and let chicken rest while you prep your mango salsa.
9

Dice ripe mango, red peppers, tomatoes, red onion, and cilantro into small cubes. Squeeze a little lime juice over them and mix. Set it aside.
10

Remove your rested chicken from the pan and dice it up.
11

(Optional) Heat up sweet corn on stove top or in oven. Set aside.
12

Assemble your salad.
Layer mixed greens, cilantro lime rice, grilled chicken, mango salsa, sweet corn, diced tomato, avocado, diced sweet potato, crumbled feta cheese, mozzarella cheese, and a drizzle of Caesar dressing.
13

ENJOY!