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Garlic Lime Grilled Chicken Salad

 
One serving costs about $2.53 One serving costs about $2.53

$2.53 per serving

2 people like this recipe

2 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 father's day,4th of july,summer,gluten-free,gluten free salad
spoonacular Score:84%

Spoonacular Score: 84%

 

Garlic Lime Grilled Chicken Salad might be just the main course you are searching for. This recipe makes 4 servings with 439 calories, 45g of protein, and 13g of fat each. For $2.53 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 2 would say it hit the spot. A mixture of mexican cheese, limes, romaine lettuce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is super. Try Garlic-Lime Grilled Chicken Breasts with Cilantro-Corn Relish, Lime Grilled Chicken Caesar Salad, and Grilled Tequila-Lime Chicken Salad with Tequila-Lime Vinaigrette for similar recipes.

Ingredients

Servings:
8 ounces
8 ounces cooked refrigerated black beans
cooked refrigerated black beans
0.5 tsps
0.5 tsps black pepper
black pepper
1.5 pounds
1.5 pounds chicken breast
chicken breast
0.5 tsps
0.5 tsps cilantro
cilantro
0.75 tsps
0.75 tsps cumin
cumin
8 ounces
8 ounces frozen corn
frozen corn
1 tsp
1 tsp garlic
garlic
0.75 tsps
0.75 tsps kosher salt
kosher salt
2
2  limes
limes
some
some shredded mexican cheese
shredded mexican cheese
2 Tbsps
2 Tbsps olive oil
olive oil
1 tsp
1 tsp onions
onions
1
1  orange
orange
0.75 tsps
0.75 tsps oregano
oregano
2
2  red peppers
red peppers
1 bag
1 bag romaine lettuce
romaine lettuce
1 Tbsp
1 Tbsp vinegar
vinegar
8 ounces cooked refrigerated black beans
8 ounces
cooked refrigerated black beans
0.5 tsps black pepper
0.5 tsps
black pepper
1.5 pounds chicken breast
1.5 pounds
chicken breast
0.5 tsps cilantro
0.5 tsps
cilantro
0.75 tsps cumin
0.75 tsps
cumin
8 ounces frozen corn
8 ounces
frozen corn
1 tsp garlic
1 tsp
garlic
0.75 tsps kosher salt
0.75 tsps
kosher salt
2  limes
2
limes
some shredded mexican cheese
some
shredded mexican cheese
2 Tbsps olive oil
2 Tbsps
olive oil
1 tsp onions
1 tsp
onions
1  orange
1
orange
0.75 tsps oregano
0.75 tsps
oregano
2  red peppers
2
red peppers
1 bag romaine lettuce
1 bag
romaine lettuce
1 Tbsp vinegar
1 Tbsp
vinegar

Equipment

grill
grill
bowl
bowl
grill
grill
bowl
bowl


Instructions

  1. Mix 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, oil, spices, and salt in a small bowl.
  2. Pour half of the mixture over the chicken and save the rest of the marinade.
  3. Marinate the chicken breast for at least an hourpreferably two.
  4. After the chicken has marinated, prepare your grill, and heat grill to 425
  5. Sear chicken on both sides for about 12 minutes. Reduce heat to 350 or 375 and cook for 7-10 minutes.
  6. Cut red peppers into small strips and add to grill for 23 minutes.
  7. Cook frozen corn, however, it should be warm when you top it on the salad.
  8. Add 12 tablespoons of vinegar to the leftover marinade to make a vinaigrette dressing for your salad.
  9. Top each ingredient beginning with the salad and chicken. Spoon vinaigrette dressing over prepared salads.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.53
Ingredient
8 ounces cooked refrigerated black beans
½ teaspoons black pepper
1.5 pounds chicken breast
¾ teaspoons cumin
8 ounces frozen corn
1 teaspoon garlic
2 limes
some shredded mexican cheese
2 tablespoons olive oil
1 orange
¾ teaspoons oregano
2 red peppers
1 tablespoon vinegar
Price
$0.35
$0.03
$6.03
$0.10
$1.05
$0.07
$0.50
$0.04
$0.33
$0.29
$0.08
$1.20
$0.05
$10.12

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Beans freeze well, so don't throw out your leftovers!

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • get more green tips
Disclaimer

Nutritional Information

Quickview
438k Calories
44g Protein
12g Total Fat
38g Carbs
49% Health Score
Limit These
Calories
438k
22%

Fat
12g
20%

  Saturated Fat
2g
14%

Carbohydrates
38g
13%

  Sugar
6g
7%

Cholesterol
109mg
37%

Sodium
647mg
28%

Get Enough Of These
Protein
44g
89%

Vitamin C
109mg
133%

Vitamin B3
19mg
99%

Vitamin B6
1mg
82%

Selenium
56µg
80%

Phosphorus
520mg
52%

Vitamin A
2051IU
41%

Fiber
9g
39%

Folate
155µg
39%

Potassium
1236mg
35%

Vitamin B5
3mg
31%

Magnesium
117mg
29%

Manganese
0.52mg
26%

Vitamin B1
0.38mg
25%

Vitamin B2
0.33mg
20%

Iron
3mg
18%

Vitamin E
2mg
17%

Zinc
2mg
15%

Copper
0.25mg
13%

Vitamin K
10µg
10%

Calcium
73mg
7%

Vitamin B12
0.35µg
6%

Vitamin D
0.18µg
1%

covered percent of daily need

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