Rice-And-Chili-Marinated Grilled-Chicken Salad

Ingredients

The marinade and chicken:

• 4 serrano peppers, stemmed, seeded and minced
• 2 large cloves garlic, peeled and minced
• ½ teaspoon grated lime rind
• ¼ cup fresh lime juice
• ½ pound boneless, skinless chicken breasts

The salad:

• 2 cups cooked white rice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro, plus a few whole leaves for garnish
• 1 tablespoon chopped fresh mint
• 2 serrano peppers, stemmed, seeded and minced
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• ½ teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 4 thin lime slices, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    227 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 41 milligrams cholesterol; 320 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the marinade, combine the serranos, garlic, lime rind and lime juice in a shallow dish. Add the chicken breasts and turn to coat well. Refrigerate at least 1 hour.
2. Heat a grill or broiler. To make the salad, toss together the rice, parsley, chopped cilantro, mint and serranos in a large bowl. Add the lime juice, olive oil, 1/2 teaspoon salt and pepper and toss to coat. Remove the chicken breasts from the marinade and grill or broil until cooked through, about 4 minutes per side. Cut into 1/4-inch dice and toss into the salad. Taste and adjust seasoning if desired. Divide among 4 plates. Garnish each plate with a lime slice and cilantro leaves and serve.