Fiesta Lime Chicken Salad

Name: Fiesta Lime Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 3 Tablespoons buttermilk (or 2 Tablespoons regular milk); 1/4 teaspoon cayenne; 4 boneless, skinless chicken fillets; 1/4 teaspoon cumin; 1/4 teaspoon dried dill weed; 1/4 teaspoon dried minced onion; 2 teaspoon chopped fresh garlic (about 2 cloves); 1/8 teaspoon garlic powder; 1/2 cup Greek yogurt or mayonnaise; 1/4 teaspoon ground ginger; Dash ground black pepper; 1/2 teaspoon hot sauce; 2 Tablespoon fresh lime juice; 1 teaspoon liquid mesquite smoke; 1 1/2 cups shredded cheddar/monterey jack cheese blend; 1/4 teaspoon paprika; Diced tomato or pico de gallo, sliced avocados, chopped cilantro, and lime wedges, for garnish; 2 Romaine hearts, trimmed and chopped; 1/4 teaspoon salt; 1/2 teaspoon salt; 1/2 cup sour cream; 1/3 cup soy sauce; 1/4 tsp tequila (or more lime juice); 2 Tablespoons minced tomato (optional); 3 cups crumbled tortilla chips or baked tortilla strips; 1 cup water; 1 Tablespoon white vinegar

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

3 tbsps buttermilk
1/4 tsps cayenne
4 fillet chicken
1/4 tsps cumin
1/4 tsps dill weed
1/4 tsps onion
2 cloves garlic
tsps garlic powder
1/2 cups greek yogurt
1/4 tsps ground ginger
1 dash ground pepper
1/2 tsps hot sauce
2 tbsps lime juice
1 tsp liquid mesquite smoke
2 cups cheddar/monterey jack cheese blend
1/4 tsps paprika
6 servings pico de gallo
2 romaine hearts
1/4 tsps salt
1/2 tsps salt
1/2 cups cream
cups soy sauce
1/4 tsps tequila
2 tbsps tomato
3 cups baked tortilla strips
1 cup water
1 tbsp vinegar

Instructions

Slice the chicken breasts lengthwise, so you have really thin cuts.
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.
Transfer chicken to a baking sheet.
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.
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.