Country Garden Update and Cilantro Lime Grilled Chicken Salad

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.

Ingredients

  • 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
  • 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.
Read the whole recipe on Eatin' on the Cheap