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Grilled Chicken Salad with Cilantro Pesto Mayonnaise

  • 1 1/2 pound boneless skinless chicken breasts
  • 1/4 pound Poblano peppers, roasted and diced
  • 1/3 pound Red, yellow, and green bell  peppers, roasted & peeled, and diced
  • 2 stalks celery, minced
  • 1 granny smith apple, minced

Cilantro Pesto Mayonnaise

  • 1 tablespoon lime juice
  • 3/4 cup cilantro Pesto (recipe below)
  • 1 1/2 cups mayonnaise
  • 1 bunch fresh cilantro, chopped
  • Salt and freshly milled black pepper to taste

 

Method

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.  When the grill is ready, brush the grill rack with vegetable oil. Place chicken on grill 4 inches from coals. Grill chicken uncovered for a total of 12 minutes total, turning and rotating breasts to achieve a crisscross pattern of grill marks on both sides.  Cook chicken until internal temperature reaches 160 degrees.  Chill in refrigerator.

While chicken is cooling, prepare pesto mayonnaise. 

 Cilantro Pesto.

  • 1/4 cup light olive oil or vegetable oil
  • 1 green onion, white and green parts, coarsely chopped
  • 1 - 2 garlic cloves, coarsely chopped (according to your taste)
  • 2 tablespoons pine nuts, toasted
  • 1-1/2 teaspoons fresh lemon or lime juice
  • 1 lightly packed cup cilantro sprigs with short stems
  • 1 lightly packed cup parsley sprigs, large stems removed
  • Salt and cayenne pepper  to taste

Mix pesto with lime juice, cilantro, salt and pepper to taste.

Cut chicken into bite-sized pieces.   Mix all ingredients together.

Serves: 8

Contributor: pat ciesla

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