Rice-And-Chili-Marinated Grilled-Chicken Salad

Name: Rice-And-Chili-Marinated Grilled-Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make the marinade, combine the serranos, garlic, lime rind and lime juice in a shallow dish.
2
Add the chicken breasts and turn to coat well.
3
Refrigerate at least 1 hour.
4
Heat a grill or broiler.
5
To make the salad, toss together the rice, parsley, chopped cilantro, mint and serranos in a large bowl.
6
Add the lime juice, olive oil, 1/2 teaspoon salt and pepper and toss to coat.
7
Remove the chicken breasts from the marinade and grill or broil until cooked through, about 4 minutes per side.
8
Cut into 1/4-inch dice and toss into the salad.
9
Taste and adjust seasoning if desired.
10
Divide among 4 plates.
11
Garnish each plate with a lime slice and cilantro leaves and serve.

608

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Rice-And-Chili-Marinated Grilled-Chicken Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!