It is not officially summer yet, but the temperatures have certainly been soaring lately. By the time I got home last night, it was 28 degrees celcius with a humidex of 33 (so it felt like a heavy 91.4 F). The last thing that I wanted for supper was something super warm and comforting in my belly. I was craving a supper that was cool, fresh and crisp. Thankfully I had already planned something that would fit that bill to a T! 😉 We have an abundance of cilantro out in the garden, so I’m trying to start using it more often. There’s just something about fresh cilantro that can really ramp up a dish adding an intense fresh flavour.
This dish is so simple to make and includes only the simplest of ingredients. It packs a great punch of flavour and is oh so very refreshing.
Grilled Chicken & Pico De Gallo Salad
What You Need:
- fresh chicken breasts
- salt/pepper/granulated garlic
- 1 large tomato
- 1/2 a small red onion
- handful of fresh cilantro
- juice from 1/2 a lime
- fresh baby spinach (or lettuce)
- red wine vinegar
- dijon mustard
- olive oil
What You Do:
– as your grill is preheating, go ahead and prep the pico de gallo so the flavours have time to mesh together
– clean and roughly chop the cilantro – mince the red onion – chop the tomato. Toss them into a bowl and squeeze the juice from 1/2 of a lime on top. Give it a good stir and set aside.
– now grab your chicken
– when grilling chicken breasts, I actually really like slicing them in half before putting them on the grill. The thinner breasts cook faster and I also find it easier to keep them juicy when not having to be worried if they’re cooked all the way through.
– so I recommend slicing them in half and sprinkling the meat with a bit of salt, pepper and granulated garlic before adding a little drizzle of olive oil.
– once your grill hits the 400 deg point, it’s good to go.
– lay the chicken on the grill and then turn the knobs down to low before closing the lid.
– since it’s probably thin now, it will only take about 5-6 minutes a side before it’s grilled to perfection and is nice and juicy inside.
– while the chicken is going, you can wash the spinach (or lettuce) and set it out on the plates, then you can make a simple dressing
– grab some red wine vinegar, olive oil and diijon mustard
– I love using diijon in my dressings as it really helps to bind everything together.
– start with about 1 tsp of mustard, followed by your vinegar and olive oil – just remember the ratio 1:2 for vinegar:olive oil to make a great dressing. 🙂
– drizzle the spinach with your dressing and top with a sliced chicken breast and the fresh pico de gallo
– serve 🙂