Country Garden Update and Cilantro Lime Grilled Chicken Salad

So 3 weeks of rain was followed by 5 days of searing heat, then… more rain. All of this wishy washy weather has been reeking havoc upon our allergies but the garden doesn’t seem to mind much. Especially the broccoli and lettuce. We have been eating off of those plants for the last week or so. Especially the lettuce. I have certainly been adding more fiber in my diet. The great thing about lettuce is that not only is it fairly fast growing, but you can really just harvest what you need and leave the rest for another day. So, if I want a salad for myself I just go and cut a few of the large outer leaves instead of cutting the whole head. If I do cut the whole head, little shoots of new leaves will grow back in it’s place. It’s pretty awesome and the kids are really getting a kick out of it.

Before long, we’ll have a little more variety. The tomato plants are starting to bud out and I even have my first squash blossom coming out.  It also won’t be long before the onions are ready to pull out and dry. I’m already planning out recipes to use with the future crop of fresh veggies!

So, with all of this fresh lettuce coming in, salads have become a regular part of our diet. It’s easy for a salad to get boring, so I like to experiment with different dressings, toppings, and marinades. Texture is really important too. A good salad will have a creamy element and a crunchy element. Otherwise, it all starts becoming a little monotonous. With this salad, I added not only croutons for crunch, but some black beans and corn for some creaminess and sweetness. If you have some ripe avocado lying around it would also be a great addition! The dressing is a simple and refreshing lime and cilantro vinagerette that is very similar to the marinade for the chicken. All in all this is a healthy and satisfying lunch or dinner on a warm spring day.

 

Cilantro Lime Grilled Chicken Salad

Serves 4

4 chicken breasts, boneless, skinless

for marinade:

2 limes, zested and juiced

1/2 cup olive oil

1/2 cup chopped cilantro

2 cloves garlic, minced

1 T cumin

pinch of red pepper flakes

pinch of salt

For salad dressing:

1 lime, zested and juiced

2 T chopped cilantro

1 garlic clove, minced

1/4 cup olive oil

salt and pepper

For salad:

1 head of lettuce, washed, dried and torn into pieces

1/2 cup canned black beans, washed and drained

1/2 cup fresh or canned corn kernels

tomatoes and onion to taste

croutons

mozzerella or parmesan cheese

 

Prepare your coals for grilling.

Meanwhile, whisk together the ingredients for the marinade and pour over the chicken breasts in a covered dish or ziploc bag. Let sit in the marinade for at least 2 hours.

Spread your hot coals evenly on your grill and oil the top grate with an oiled rag. Then, place your chicken breasts on the grill and grill 4-6 minutes on each side until the chicken reaches 165 degrees internally. Remove and let rest.

In a small bowl, whisk together the ingredients for the salad dressing to make a vinagerette. Taste and adjust seasonings.

Toss your salad ingredients in a large bowl. Slice the chicken breast and place on top and then dress the dish with the dressing. Toss lightly to coat and serve!!!