coconut-lime-jalapeno-marinated-chicken-saladCOCONUT LIME JALAPEÑO MARINATED CHICKEN SALAD

For the marinade
  • 1 pound chicken breasts
  • 1 (14 ounce) can of full fat coconut milk
  • zest of 1 lime
  • juice of 1 lime
  • 2 jalapeños, diced
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
For the salad
  • 6-8 cups mixed greens
  • 1 cucumber, diced
  • 1 avocado, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • dressing of choice – I used Tessemae’s Zesty Ranch
  1. Whisk all marinade ingredients together and place in ziploc bag and into the refrigerator for up to 24 hours.
  2. Heat up grill or grill pan over medium-high heat. Pull chicken out of marinade, salt chicken on both sides with just a pinch of salt, and place onto pan to cook for 8-10 minutes per side, depending on the thickness of the chicken breasts. Cook until no pink remains or the chicken has an internal temperature of 165 degrees F.
  3. Halfway through the cooking process for the chicken, pull the diced jalapeños out of the marinade and place on grill to cook on both sides for about 3-5 minutes.
  4. While the chicken cooks, get the salad ingredients together in a large bowl.
  5. Once chicken is cooked through, let rest for a couple minutes then slice and serve with salad ingredients and top with grilled jalapeños.


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