Fiesta Lime Chicken Salad

  • Ready in 15m

  • Serves 6

  • 248 calories

  • 16.23g carbs

You can never have too many hor d'oeuvre recipes, so give Fiesta Lime Chicken Salad a try. One portion of this dish contains around 12g of protein, 16g of fat, and a total of 249 calories. This gluten free recipe serves 6 and costs $1.41 per serving. 929 people were impressed by this recipe. Head to the store and pick up cumin, vinegar, tequila, and a few other things to make it today. It is brought to you by Perrys Plate. From preparation to the plate, this recipe takes around 15 minutes.

27 ingredients

  1. 3 tbsps buttermilk
  2. 1/4 tsps cayenne
  3. 4 fillet chicken
  4. 1/4 tsps cumin
  5. 1/4 tsps dill weed
  6. 1/4 tsps onion
  7. 2 cloves garlic
  8. tsps garlic powder
  9. 1/2 cups greek yogurt
  10. 1/4 tsps ground ginger
  11. 1 dash ground pepper
  12. 1/2 tsps hot sauce
  13. 2 tbsps lime juice
  14. 1 tsp liquid mesquite smoke
  15. 2 cups cheddar/monterey jack cheese blend
  16. 1/4 tsps paprika
  17. 6 servings pico de gallo
  18. 2 romaine hearts
  19. 1/4 tsps salt
  20. 1/2 tsps salt
  21. 1/2 cups cream
  22. cups soy sauce
  23. 1/4 tsps tequila
  24. 2 tbsps tomato
  25. 3 cups baked tortilla strips
  26. 1 cup water
  27. 1 tbsp vinegar

Instructions

  1. Slice the chicken breasts lengthwise, so you have really thin cuts.
  2. Combine the chicken with the rest of the ingredients in that section in a large zip top bag. Marinate at room temperature for 30 minutes or several hours in the refrigerator.Meanwhile, combine all the ingredients for the Mexi-Ranch sauce in a small bowl. Chill until ready to use. (This tastes better if it sits for an hour or so before you use it.) Prep the rest of the garnishes while the chicken is marinating.Turn on your oven broiler and preheat your BBQ grill (or stove-top grill pan) to medium-high heat. (Yes, you'll need both!) Grill chicken, flipping once, until cooked through, 10-12 minutes.
  3. Transfer chicken to a baking sheet.
  4. Spread about a tablespoon of Mexi-Ranch sauce on each breast and top with a few pinches of shredded cheese. Broil chicken for 3-4 minutes, until cheese is melted and begins to brown in spots.
  5. Let chicken rest for about 5 minutes before slicing it.Toss the salad greens with about 1/2 cup of Mexi-Ranch sauce. Assemble salads by placing a bed of lettuce on a plate and topping it with sliced chicken, tortilla strips, diced tomato, avocados, cilantro, and lime wedges.
Fiesta Lime Chicken Salad

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