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Summery Fiesta Chicken Salad
During the summer when my garden starts producing fresh veggies I just love to eat salads for nearly every meal. My Summery Fiesta Chicken Salad is super easy and you can modify it to contain any kind of fresh veggies you may have on hand. The best part is that the Cilantro Lime Vinaigrette is used as both the marinade for the chicken AND the dressing for the salad.
Prep Time: 00:15
Cook Time: 00:30
4 chicken breasts
3 - 4 cups of lettuce or kale
1/2 cup corn
1 bell pepper
1 cup black beans
1/2 cup feta cheese
Cilantro Lime Vinaigrette
1/2 cup olive oil
1/2 cup fresh lime juice
1/2 cup red wine vinegar
1/2 cup local honey
1 bunch coarsely chopped cilantro
2 cloves of garlic
1/2 tsp black pepper
1/2 tsp sea salt
1/2 tsp cumin
1Blend all of the Vinaigrette ingredients using an immersion blender or blender.
2Place the 4 chicken breasts in a plastic bag or covered bowl and pour half of the vinaigrette over the chicken.
3In a separate bowl chop up the tomato, peppers, cucumber, fresh corn (or any fresh veggies you have around your kitchen) and toss with black beans, feta cheese, and the rest of the vinaigrette. This will be your dressing for the salad.
4Marinate the chicken and veggies for at least 30 minutes then either grill or bake it in an oven at 350 for around 30 minutes or until cooked thoroughly.
5Once your chicken in cooked, assemble your salad by pouring the marinated veggies over either spinach or kale and chicken.
Use any fresh vegetables you have in your kitchen for the marinated vegetables.
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