Grilled Lime Chicken Salad
By Jorj Morgan
This recipe is a snap to make ahead and serve for a buffet luncheon or outdoor summer supper. Marinate the chicken in the morning or the day before. Assemble the salad in advance and chill until you are ready to serve.
4 (6 ounce) skinless, boneless chicken breast halves
1/2 cup fresh lime juice, about 3 to 4 limes
1/2 cup olive oil
1 tablespoon fresh rosemary, chopped
salt and freshly ground pepper
1 pound fresh asparagus, about 2 cups
1 large red bell pepper, sliced into thin strips, about 1 cup
1 large yellow bell pepper, sliced into thin strips, about 1 cup
1 large green bell pepper, sliced into thin strips, about 1 cup
1/4 cup fresh lime juice, about 1 to 2 limes
1/4 cup olive oil
1. Pound the chicken breasts between sheets of waxed paper.
2. Whisk together the lime juice, olive oil, rosemary and salt and pepper.
3. Marinate the chicken in the mixture for at least 1 hour or overnight.
4. Grill the chicken breasts until just done, about 5 minutes per side. Remove to a platter to cool. Cut diagonally into thin strips.
5. Blanch the asparagus in boiling water for 5 minutes. Drain and place into ice water to stop the cooking process. Drain again.
6. Place the pepper strips, asparagus and chicken slices into a large bowl.
7. Add the olive oil and lime juice and toss. Season with salt and freshly ground pepper.
Serve cold or at room temperature.
Serves 4 to 6, and is easily enlarged to feed a crowd.
