We love cilantro at our house. People seem to have a love hate relationship with cilantro. My mom thinks it taste like soap, so growing up we never had it. I have found I love it in all things.
Blend Together it will form a thick paste:
3 T. Chili Powder (Chipolte or Ancho)
2 T. Olive Oil
2 t. Lime Zest
2 Limes Juiced
4-6 Cloves Garlic
1 t. Coriander
1 t. Cumin
1 t. Oregano
1 1/2 t. Salt
1 t. Black Pepper
1/2 c. Chopped Fresh Cilantro
Rub mixture on chicken. Let set 2-8 hours or overnight.
Depending on the weather we grill or pan sauté to 170 degrees. You could service with cilantro rice, black beans, and grilled veggies. If there are leftovers, I use for a lunch salad the next day. I have made the salad with lettuce, tomato, fresh cilantro, black beans, grilled corn, cheese, and use homemade salsa for the dressing. The salad just depends on what we have on hand or leftover in the fridge.
Category: Salad
Caesar Salad
A super simple side dish. Or add grilled chicken to make it a meal. Need a quick supper service with soup, sandwich or paninis. We had leftover tritip steak sandwiches this week with it.
2 heads chopped Romaine Lettuce
1/4-1/2 c. Parmesan Cheese
Leftover French Bread Croutons
Caesar Dressing
4 cloves garlic smashed and rubbed with pinch of kosher salt
Then blend together:
1/2 can anchovies (no oil)
1 t. Anchovy paste
Add:
1 c. Mayo
1 1/2 t. Dijon mustard
1 lemon juiced
1/2 t. Pepper
1 T. Worcestershire Sauce
1/8-1/4 c. Parmesan cheese
If it is too thick, add more lemon juice.
Mexican Chicken Marinade
6 chicken breast sliced
3 limes juiced
3 tablespoons olive oil
3 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6-10 garlic cloves minced or use a press or chopped
Mix it all together and let sit overnight or for several hours
Then you can grill or sauté and use for fajitas or make Mexican chicken taco salads or quinoa bowls. OR I plan to add some more jazz and make the chicken taquitos my kids LOVE. Obviously, you can make half or a 1/3 easily with this recipe. I just wanted to use the chicken for several things, so I did a bigger batch. We will be having salad one night with it and I will make taquitos for the freezer with the rest of it.
Another IDEA I LOVE:
Mexican Chicken & Quinoa Salad
2-3 cups salad (romaine is typically what I use)
1/8 cup cooked black beans (I mash as cooking for better consistency)
1/4 cup fresh cilantro chopped
Several chicken slices from recipe above
1/2 cup quinoa
1/2 avocado sliced
Tomato and/or onion would be good toppings too
Use your favorite salsa as “dressing”