Chilli Lime Chicken Salad Food

CHILLI-LIME CHICKEN SALAD

Steps:

• Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
• If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

CHILI LIME CHICKEN SALAD

Steps:

• Clean the chicken by removing fat, slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
• In a bowl combine the lime juice, lime zest, olive oil, cilantro, minced garlic, honey, salt, and chili powder. Stir to mix.
• Add the chicken to the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours to overnight.
• Heat a large pan over medium heat. Remove the chicken from the marinade. Place in heated pan and allow to cook about 5-7 minutes on each side or until chicken is fully cooked through. Leave in the pan extra time to blacken if desired.
• Remove the cooked chicken from the pan and set on cutting board to let rest for a couple of minutes before slicing.
• Assemble the salad, layer the lettuce, chicken, tomato, avocado, and drizzle with Avocado Ranch. Or any dressing of your choice.
• Serve and enjoy!

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

CHILI LIME FRUIT SALAD

Steps:

• Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Steps:

• Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
• For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
• Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
• At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

GRILLED CHILE-CILANTRO-LIME CHICKEN

Steps:

• Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.