This light summer salad is composed of fresh tomato, avocado and mixed baby greens. Sprinkle with lime zest and top with thinly sliced Maple Leaf Prime® Santa Fe Marinated Boneless Chicken Breasts to serve!
|30 ml||Vegetable oi|
|l2 ml||Lime zest|
|30 ml||Lime juice|
|0.5||Small red onion, thinly sliced|
|125 ml||Corn kernels|
|1||Package Maple Leaf Prime® Santa Fe Marinated Boneless Chicken Breasts, thinly sliced|
|1||Large red OR yellow pepper, thinly sliced|
|1.5 L||Baby mixed greens|
|2||Tomatoes, cut into wedges|
|Salt and pepper, to taste|
PREHEAT grill to medium-high, grease lightly.
GRILL chicken, turning as necessary, about 15 minutes or until juices run clear when pierced with fork and the internal temperature of the meat reaches 170°F (77°C).
TENT chicken with foil; let sit for 5 minutes. Meanwhile, combine lime zest, juice, vegetable oil in a large bowl.
ADD remaining ingredients and toss to coat with vinaigrette.
DIVIDE greens among 4 plates. Slice chicken and arrange on top of salad.
TIP: Prepare the chicken ahead of time; cool and refrigerate. Serve cold over tossed greens.
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