Food/Recipes

Grilled Chicken & Pico De Gallo Salad

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 🙂

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2 thoughts on “Grilled Chicken & Pico De Gallo Salad

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