Perdue
Grilled Cilantro Lime Chicken With Corn Salsa
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"yum!!"
Comment David Stutzman
"I use this style of recipe all the time. I put in what is in the fridgeas far as veg goes. Cucumber, peppers of any kind, don't use cilantro as my husband doesn't care for it much. I also use leftover salsa for the dressing with the addition of a squeeze of lime. If I have leftover pesto I make a white bean version that's good too. Also this salad will last in the fridgeseveral days. I make it when I have house guests so there is always something healthy to snack on."
Comment Elmas
"I make this all the time. May add more veggies to salsa.love it!"
Comment cheryl
"Was delicious and the salsa goes so well with the chicken. Only thing was I didn't see the point of the lettuce so omitted it the next time and had with some basmati rice. Yum!!"
Comment Darlene
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Grilled Cilantro Lime Chicken With Corn Salsa

Ingredients

4 PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.
3 tbsp. olive oil
3 limes, zested and juiced
2 cloves garlic, minced
1 cup fresh corn kernels
1 cup plum tomatoes, diced
1 avocado, diced
1/2 cup red onion, diced
2 tbsp. cilantro, chopped
1/4 tsp. salt
1/8 tsp. black pepper
4 tbsp. sour cream
4 cups romaine lettuce, shredded
Step One

Grilled Cilantro Lime Chicken With Corn Salsa

Time make it in:

WITH PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.

Serves 4 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 380
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 536mg 22%
Total Carbs 19g 6%
Dietary Fiber 5g 20%
Sugars 5g
Protein 33g
Vitamin A 92%
Vitamin C 58%
Calcium 7%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 380
  • Protein 33g
  • Sodium 536mg
  • Sat.Fat 3g
  • Sugar 5g

Grilled Cilantro Lime Chicken With Corn Salsa

ingredients

Ingredients

4 PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.
3 tbsp. olive oil
3 limes, zested and juiced
2 cloves garlic, minced
1 cup fresh corn kernels
1 cup plum tomatoes, diced
1 avocado, diced
1/2 cup red onion, diced
2 tbsp. cilantro, chopped
1/4 tsp. salt
1/8 tsp. black pepper
4 tbsp. sour cream
4 cups romaine lettuce, shredded
ingredients

Step one: Marinate

In a shallow baking dish or resealable plastic bag, mix together 2 tablespoons olive oil, the zest and juice of 2 limes, and the garlic. Add the chicken breasts, toss to coat and let marinate for 30 minutes.

How to: Marinating
ingredients

Step two: Combine

Heat remaining 1 tablespoon of olive oil in a skillet over medium high heat. Add the corn and sauté for 3 to 5 minutes until the corn is just cooked. Remove corn from heat and cool. Combine the corn, tomatoes, avocado, red onion, cilantro, salt and pepper. Cover and chill while grilling the chicken.

How to: Sauteing
ingredients

Step three: Grill

Heat a lightly greased grill or grill pan to medium high heat. Remove chicken breasts from the marinade and grill for 3 to 4 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes before serving.

How to: Grilling
ingredients

Step four: Serve

In a small bowl, stir together the sour cream, the zest and juice of the remaining lime. Divide the shredded romaine between 4 plates. Spoon the Corn Salsa over the romaine. Place a warm grilled chicken breast on top of the romaine. Drizzle with creamy lime sauce.

TA DA!

Grilled Cilantro Lime Chicken With Corn Salsa

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