Featured Recipe: Baja Salad & Citrus Grilled Chicken











It’s officially salad season and this is one of my favorites.  It’s packed with veggies and super flavorful, tender grilled chicken.  I find that corn and black beans are a nice addition to this salad as well.


Citrus Grilled Chicken:

1lbs boneless skinless chicken breasts
2 oranges, juiced
1 lime, juiced and zested
2 cloves garlic, minced or pressed
1 tsp chili powder
1/4 cup fresh cilantro, chopped
1 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
Whisk together all ingredient and pour over chicken.  Let marinate for 4-6 hours. Grill until internal temperature reaches 165 degrees; about 6-7 minutes per side.
Baja Salad: 
1 head Romaine lettuce, coarsely chopped
5-6 radishes, thinly sliced
1/2 small red onion, thinly sliced & pickled*
1 avocado, cubed
1/4lbs carrots, chopped
1 – 2 Roma tomatoes, chopped
*Pickled red onions are quick and easy and add an impressive bright, tangy crunch to your dish.
1/4 cup apple cider vinegar
1/2 Tbsp sugar
3/4 tsp kosher salt
Dissolve sugar and salt in vinegar. Place onions in a glass jar or bowl and pour mixture over onions. Let sit for at least one hour at room temperature or if time permits, cover and let stand in the refrigerator for 24 hours. Drain the remaining liquid and these will keep for a couple weeks in the fridge.
Cilantro Lime Dressing:
2 Tbsp fresh lime juice
2 Tbsp fresh cilantro, finely chopped
1 clove garlic, pressed
1/2 tsp honey
1/2 tsp kosher salt
1/8 tsp ground coriander (optional)
2 Tbsp EVOO
Combine all ingredients and mix well.

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