Grilled Spicy Lime Chicken With Black Bean And Avocado Salad Recipes

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice

Provided by Robert Broadfoot

Categories Lunch

Yield 2 servings

Number Of Ingredients 17

Honey-Lime Chicken And Avocado Salad Recipe by Tasty image

Steps:

In a medium bowl, combine all the ingredients for the chicken marinade.
Toss in the chicken thighs and marinate for at least one hour.
In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
Slice cooked chicken thighs and add to the salad bowl.
In a small bowl, combine all the ingredients for the dressing. Mix well.
Toss the salad with the dressing and serve immediately.
Enjoy!

Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams

Ingredients

4 boneless chicken thighs
1 head romaine lettuce, chopped
½ cup cherry tomato, halved
½ red onion, thinly sliced
2 avocados, chopped
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
1 jalapeño pepper, minced
½ teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Provided by Jennifer Irvine

Categories Main course

Time 25m

Number Of Ingredients 19

Cajun grilled chicken with lime black-eyed bean salad & guacamole image

Steps:

Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

Ingredients

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
4 skinless, boneless chicken breasts (each weighing 140g)
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.

Provided by Clare de Boer

Categories dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime image

Steps:

Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

Ingredients

4 boneless, skinless chicken breasts (about 10 ounces each)
1 1/2 teaspoons flaky sea salt
1/8 teaspoon black pepper
16 slices bacon
1/2 cup any and all soft herbs, such as tarragon, dill, parsley or cilantro, plus more for garnish
2 teaspoons sea salt
1 garlic clove
1/4 cup fresh lime juice (from 2 limes)
3 ripe avocados
1/4 cup extra-virgin olive oil
1/8 teaspoon black pepper
2 jalapeños, thinly sliced into rounds
2 1/2 pounds any mixture of crunchy salad leaves: endive, watercress, radicchio, romaine or Little Gems (about 4 quarts)
Olive oil, as needed
Kosher salt
4 fudgy soft-boiled eggs, peeled and halved
Lime wedges, for serving