Grilled Chili Lime Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lime juice

  Raw

  1 cup or 242g

• Cilantro

  Raw - Whole Foods Market

  200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  400g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Lettuce

  Romaine or cos, raw

  5 cup shredded or 235g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Cilantro

  Raw - Whole Foods Market

  100g

Directions

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.