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As for the number of servings that can be served to make Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa is 1-2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa estimated approx. 1hr.

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Salads are my favorite lunch and dinner choices and I like them to have lots of bold flavors. I pair sweet, salty, and savory for a healthy, eye catching meal. *My recipes are guidelines only for suggested ingredients and suggested techniques. Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues. Please contact me with any questions.

Ingredients and spices that need to be prepared to make Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa:

1. Cilantro Lime Rice
2. 1 cup Basmati or Long Grain Rice
3. Finely grated lime zest (1 lime)
4. 3 tbsp lime juice
5. 1 tsp salt
6. 2 tsp Kerrygold butter
7. 1 cup chopped cilantro
8. Grilled Chicken
9. Thinly sliced chicken breast (3-6 cutlets)
10. Oregano
11. Tajin
12. Adobo
13. Kerrygold Garlic Herb Butter
14. Mango Salsa
15. Diced Mango
16. Red peppers
17. Red onion
18. Lime juice
19. Cilantro
20. Ginger
21. Diced tomato
22. Toppings
23. Kale & Baby spinach mixed greens
24. Feta cheese
25. Mozzarella cheese
26. Sweet corn
27. Roasted sweet potato
28. Diced Roma or cherry Tomatoes
29. Caesar dressing
30. Diced avocado

Steps to make a Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa

1

Make your Cilantro Lime Rice: Wash the rice. It’ll take about 3-4 rinses but keep repeat how ever many times it take you until the water runs clear. Minimal start start is KEY unless your making sticky rice.

2

Put your rinses rice in a pot, preferably one with a tight fitting lid or you can use aluminum foil as a cover. Pour enough water in the pot for it to be just above the rice. The water should be about a 1/2 inch above the rice. You can also use your index fingernail as a reference.

3

Add butter,salt,lime zest, and lime juice to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

4

Keep the rice covered the ENTIRE cooking time. Roughly 15-20 minutes or until all the water is dissolved. Pots with clear lids come in handy for this.

5

Fluff with a fork and set aside for later.

6

Make your grilled chicken: Marinate cleaned thinly sliced chicken breast with adobo, Tajin, and oregano for at least an hour. (Overnight is even better) Season to your liking; I don’t really measure 🙃

7

Melt Kerrygold butter in a pan and Grill chicken on medium high heat. About 5-6 min on each side.

8

When cooked through, turn heat off and let chicken rest while you prep your mango salsa.

9

Dice ripe mango, red peppers, tomatoes, red onion, and cilantro into small cubes. Squeeze a little lime juice over them and mix. Set it aside.

10

Remove your rested chicken from the pan and dice it up.

11

(Optional) Heat up sweet corn on stove top or in oven. Set aside.

12

Assemble your salad. Layer mixed greens, cilantro lime rice, grilled chicken, mango salsa, sweet corn, diced tomato, avocado, diced sweet potato, crumbled feta cheese, mozzarella cheese, and a drizzle of Caesar dressing.

13

ENJOY!