RICE-AND-CHILI-MARINATED GRILLED-CHICKEN SALAD

Rice-And-Chili-Marinated Grilled-Chicken Salad image

Provided by Molly O'Neill

Time 1h15m

Yield Four servings

Number Of Ingredients 15

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Ingredients

4 serrano peppers, stemmed, seeded and minced
2 large cloves garlic, peeled and minced
1/2 teaspoon grated lime rind
1/4 cup fresh lime juice
1/2 pound boneless, skinless chicken breasts
2 cups cooked white rice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro, plus a few whole leaves for garnish
1 tablespoon chopped fresh mint
2 serrano peppers, stemmed, seeded and minced
1 tablespoon fresh lime juice
2 teaspoons olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
4 thin lime slices, for garnish

Steps:

To make the marinade, combine the serranos, garlic, lime rind and lime juice in a shallow dish. Add the chicken breasts and turn to coat well. Refrigerate at least 1 hour.
Heat a grill or broiler. To make the salad, toss together the rice, parsley, chopped cilantro, mint and serranos in a large bowl. Add the lime juice, olive oil, 1/2 teaspoon salt and pepper and toss to coat. Remove the chicken breasts from the marinade and grill or broil until cooked through, about 4 minutes per side. Cut into 1/4-inch dice and toss into the salad. Taste and adjust seasoning if desired. Divide among 4 plates. Garnish each plate with a lime slice and cilantro leaves and serve.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 319 milligrams, Sugar 1 gram, TransFat 0 grams