Wednesday, June 22, 2011

Spicy Grilled Chicken Salad with Salsa Vinaigrette

There's just something about summer that makes me want to cook. This is sooooooomewhat unusual because my hubz actually does 98.9% of the cooking. (I take care of the baking.) However, in the summer there is so much wonderful fresh fruit and veggies everywhere that I can't help but get inspired. I also really like "light" meals, so summer is purrrrrrrrrfect!

Anyway, I finally had a chance this week to get started on some new recipes I have been dying to try. Saturday night we gave Balsamic Pasta a whirl, and it was fantastic.(I used the that comes up from the link, but I used cheese ravioli.) Afterward, I told the hubz it was my new favorite meal...he responded with, "Really? Favorite? Just like that? It surpasses every other good meal you have EVER had?" I combated with a solid, "YUP!" You should definitely try it.

Last night, we tried this recipe. We really like it, too. In fact, Mr. Critical aka...hubz...even commented, " This dressing is really good." This is monumental because he's kind of a foodie.

1/2 cup(s) salsa

1/4 cup(s) red onion(s), chopped

2 Tbsp cilantro, fresh, chopped

1 Tbsp fresh lime juice

1 Tbsp balsamic vinegar

1 tsp Dijon Mustard

1/4 tsp table salt

1 pound(s) Chicken, breast, raw, without skin & bone, 4 (1⁄4-pound) halves

1 Tbsp Cajun seasoning

1 tsp olive oil

4 cup(s) mixed greens, salad blend

1 medium sweet red pepper(s), seeded and thinly sliced

1 item(s) (medium) bell pepper(s), yellow variety, seeded and thinly sliced

1 medium tomato(es), chopped

1/2 medium avocado, peeled and chopped


  • To make the salsa vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor or blender; set aside.

  • Sprinkle both sides of the chicken breasts with the Cajun seasoning. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand 5 minutes, and slice into 1⁄2-inch-wide strips.

  • Place the salad greens and bell peppers in a large bowl. Top with the chicken, tomato, and avocado. Serve with the vinaigrette on the side. Yields one piece of chicken per serving.
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erin said...

Wowza! That looks yummy. I am going to have to try your new favorite meal toO! I love balsamic anything! :) (and pasta anything)

Junk in their Trunk said...

That looks delish! Thanks for stopping by {Junk in their Trunk}!

Chef in Training said...

YUM! this looks delicious! I found your blog through a link party and LOVE it! This looks like a fabulous recipe! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!

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