Cilantro Lime Chicken Bowl
A new twist on a Mexican salad… grilled chicken marinated in a cilantro lime vinaigrette, tossed with grilled onions and peppers, lettuce, mangoes, avocados, corn, black beans, and grape tomatoes.
Servings: 4
Ingredients
Marinade/Vinaigrette Dressing:
- ½ cup olive oil
- 3 Tablespoons cider vinegar
- 2 Tablespoons honey
- 1 Tablespoon fresh squeezed lime juice
- Zest from 1 lime
- 3 teaspoons minced garlic
- 2 Tablespoons fresh cilantro finely chopped
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Pinch black pepper
The Chicken Bowl:
- 1 pound chicken breasts
- 2 sweet bell peppers chopped
- 1 red onion sliced
- 2 heads Romaine lettuce
- 1 cup mangoes
- 2 cups sweet corn
- 1 can (15 oz) seasoned black beans
- 1 container grape tomatoes
- ½ bunch green onions
- ½ bunch fresh cilantro
- 2 avocados
- queso fresco or cotija or feta
- lime wedges
Instructions
- Combine all ingredients for marinade/vinaigrette. Use ½ for marinade and ½ for a vinaigrette dressing.
- Marinate chicken for 6 hours. Then, grill or stir-fry chicken until cooked completely. Cut into bite-sized pieces.
- Grill or stir-fry onions and peppers for 2 minutes with 1 Tablespoon vinaigrette dressing.
- Chop and assemble remaining salad ingredients.
- Assemble salad just before serving, or set up as a salad bar. Serve with remaining vinaigrette dressing.