I make this recipe at least once every summer. The beautiful thing about it is you can make it ahead of time – even in stages – and then just throw it together when it’s time to chow down. I found it years ago in the LCBO magazine.
Salad Ingredients:
1 T. chili powder
1 t. ground cumin
1 t. chopped garlic
2 T. lime juice
1/4 c. olive oil
2 T. chopped coriander (I use a generous sprinkling of dry coriander)
4 or 5 skinless, boneless chicken breasts
1 sweet onion, sliced
1 red pepper, chopped into bite-sized pieces
2 zucchinis, cut into bite-sized pieces (I only use one as my kids aren’t a fan)
Salt and pepper
Dressing Ingredients:
1/2 c. mayo
1/4 c. salsa (traditional or green)
1 T. lime juice
2 T. chopped coriander (I use dry)
Salt and pepper
Garnish Ingredients:
1 avocado, peeled and sliced (optional)
Some tortilla chips on the side
For salad, combine chili powder, cumin, garlic, lime juice, olive oil and coriander. Brush onto chicken as well as chopped veggies (kept separate from the chicken) and marinate for a hour.
Combine dressing ingredients and set aside.
Season chicken (and veggies) with salt and pepper. Grill chicken about five minutes per side while barbecuing veggies in grill basket. When done, remove and allow everything to cool down. Then slice chicken and mix with dressing. Add veggies and toss to coat.
Serve with avocado and tortilla chips as garnish. This makes enough for two meals for my family of five.