Bob Sabina from Chili’s shows us how to make a Grilled Chicken Salad.
CHILI’S NEW GRILLED CHICKEN SALAD
|Olive Oil||2 cups|
|Orange Juice||1 cup|
|Lime Juice||½ cup|
|Fresh Garlic Puree||¼ cup|
|Zest of 1 Orange|
|Zest of 2 LimesCHILI’S NEW GRILLED CHICKEN SALADMARINADE1. Combine all the ingredients for the marinade, add the chicken and marinate for at least 2 hours.
2. Remove the chicken from the marinade and allow any excess to drain away. Place the chicken presentation side down on the grill. Grill for about 2 minutes. Give each breast portion a quarter turn to achieve grill marks. Grill for about 2 minutes more.
3. Turn the chicken over and complete cooking until done, about 3 to 4 minutes more (170oF/75oC for breast meat).
4. Slice the chicken and serve on salad
Honey Lime Vinaigrette
Water ¼ cup
Fresh Lime Juice 1 cup
Apple Cider Vinegar 1 cup
Diced White Onion 1 cup
Honey 1 cup
Salt 1 ½ tbsp
Black Pepper 1 tbsp
Olive Oil 3 cups
Chopped Cilantro ¼ bunch
Combine all the first 6 ingredients in a food processor ( excluding the olive oil and cilantro) and mix well.
With the food processor running, add olive oil slowly until all is used. Add copped cilantro and pulse run the processor until cilantro is finely dispersed.