Coupon Clipping Cook

BBQ Lime Chicken Salad

The recipe for this lime chicken is adapted from the delicious Santa Fe Chicken Pizza at The California Pizza Kitchen.

This lime chicken is best when grilled on the barbeque.  It has such a nice and appetizing color, and the grill marks are so pretty because of the olive oil in the marinade.

When I have guests over for dinner I like to barbeque a variety of meat and serve them together on a big platter.  On the platter I’ll have a sliced steak such as a tri-tip.

Then I’ll serve this lime chicken in the half-breast sizes as shown below.  And for a final touch I’ll include some shrimp on skewers.

It’s a great way to impress your guests and it looks sooo amazingly delicious together on the platter.

For this recipe I added the lime chicken to a salad.  I just used salad ingredients that I had on hand so feel free to make adjustments according to what you like.

Let’s check out the ingredients for the lime chicken marinade.

Here’s how to make it.

For the Chicken:

In a medium size bowl, add the juice from the lime, and all of the other chicken marinade ingredients (except for the chicken).

Whisk the marinade ingredients together.

Cut the chicken breasts in half.

Then, just for the thickest half of the breasts, slice them in half lengthwise (as though you were going to butterfly the chicken only cut it all the way through).

Put the six pieces of chicken in the marinade.

Marinate the chicken for about 20 minutes.

While the chicken is marinating, heat up the barbeque grill.

Grill the chicken for about 3 to 5 minutes on each side.  Discard the leftover marinade.

Remove the grilled chicken from the grill, put on a plate and cover it with foil.

Let it rest while you’re making the salad.

For the Salad:

Chop the lettuce and add it to each serving bowl or plate.

Add the spinach and red cabbage.

Then, add the carrots, corn, red bell pepper, and onions.

Slice the chicken in a diagonal cut so that the pieces are about ½ thick.

Lay the chicken on top of the salad ingredients and serve with your favorite dressing.

Enjoy!

 

BBQ Lime Chicken Salad

Yield: Serves 2

Ingredients:

For the Chicken Marinade:
2 boneless skinless chicken breasts
1 whole lime
½ teaspoon Worcestershire sauce
1 ½ teaspoons soy sauce
2 teaspoons honey
¼ teaspoon cumin
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil

For the Salad:
½ of a head of iceberg lettuce
2 cups chopped fresh spinach
½ cup chopped red cabbage
½ cup shredded carrots
¼ cup kernels of corn
¼ cup diced red bell pepper
¼ of a medium size red onion – sliced

Directions:

For the Chicken: In a medium size bowl, add the juice from the lime, and all of the other chicken marinade ingredients (except for the chicken). Whisk the marinade ingredients together. Cut the chicken breasts in half.

Then, just for the thickest half of the breasts, slice them in half lengthwise (as though you were going to butterfly the chicken only cut it all the way through). Put the six pieces of chicken in the marinade. Marinate the chicken for about 20 minutes.

While the chicken is marinating, heat up the barbeque grill (or skillet if you prefer). Grill the chicken for about 3 to 5 minutes on each side. Discard the leftover marinade. Remove the grilled chicken from the grill, put on a plate and cover it with foil. Let it rest while you’re making the salad.

For the Salad: Chop the lettuce and add it to each serving bowl or plate. Add the spinach and red cabbage. Then, add the carrots, corn, red bell pepper, and onions. Slice the chicken in a diagonal cut so that the pieces are about ½ thick. Lay the chicken on top of the salad ingredients and serve with your favorite dressing.

Chicken marinade adapted from; “Santa Fe Chicken Pizza”. The California Pizza Kitchen Cookbook. Larry Flax & Rick Rosenfield. Identity, 1996. Print.

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8 Comments

  1. would love to make this at home,,though i wonder what would be the best substitute for Worcestershire sauce?? Would i be missing much if i don’t put that sauce at all? Cuz i don’t think its even available here,,, Helloo from Maldives! LoL :]

    • Hi Miru, it should be just fine without the Worcestershire sauce. I recall once that I forgot to add it and it tasted delicious. Have a great day!

  2. Hi Brandy, great question. Lime is an acid like lemon juice and tomato juice. After about 2 hours acid-based marinades will break down the protein in the meat and make it tough. It’s best to marinate the chicken for about 30 minutes to an hour before cooking so that the meat will be tender. But, you can make the marinade ahead of time and put it in the refrigerator until you’re ready to put the chicken in it.

    • Hi Brandy, Great! I’m so glad you let me know. I’m sure others had this question too. Have a great rest of the week.

  3. Looks delicious! Makes me wish I had a grill…

    • Hi Jen, I’ve tried cooking this chicken recipe in a skillet before and it just wasn’t the same as on a grill. But it might be good cooked under a broiler. I’ll have to try this to see how it tastes.

  4. I never see CPK’s around anymore here. Not sure why because they did have some good pizza. Great idea coming up with a salad variation of one of their popular pizzas. I have bookmarked this-your pictures look stunning.