This salad is perfect with a classic margarita and a side of lime enhanced baby potatoes.
Ingredients: Marinade:
1 pound boneless skinless chicken breast
1 (14 oz) can light coconut milk
Zest of 1 lime
Juice of 1 lime
2 jalapenos, diced
1 tbsp. olive oil
1 tsp. of sea salt
½ tsp. cumin
½ tsp. red pepper flakes
Salad:
6-8 cups mixed greens
1 cucumber, diced
1 avocado, thinly sliced
1 cup cherry tomatoes, cut in half
Sliced jalapenos (optional)
Dressing of choice (I use Bolthouse classic ranch-20 cal/tbsp.)
Instructions: 1. Whisk all marinade ingredients together, place into a large zip-lock bag. Add chicken and refrigerate for up to 24 hours. 2. Heat up grill or grill pan over medium-high heat. Remove chicken from marinade and place onto pan. Cook for 8-10 minutes per side, until no pink remains in the meat. 3. While the chicken cooks, get the salad ingredients together in a large bowl. 4. Once the chicken is cooked through, let rest for a few minutes, then slice and serve on top of the salad. 5. Garnish with jalapenos if you’re into more heat.