I know. Crazy combo? Not at all! This was a major hit and perfect for a warm (OK, off the charts hot) summer night. It is light and refreshing and would pair great with a margarita or a nice cold Corona light…
I am confident you will love it and that I will be making it again soon!
First things first you want to marinate your chicken. IF you can find just adobo sauce, awesome, but I often just grab a can of chipotle in adobo sauce and use that. I will keep a chipotle in the marinade for a bit and grill a few for the spice lovers (like me:) Here’s a photo of my precooked marinating chicken.
Here are some pictures of our romaine ready to go as well as our “fixing” set aside.
Whisk up your dressing and adjust the flavors to you liking…
Chipolte Lime Chicken
2 chicken breasts
5 tbsp of the adobo sauce from one can chipoltes in adobo
1 lime, juiced
1/4 tsp sea salt
About 1 Cup prepared quinoa (make about 1/2 cup uncooked)
4 cups lettuce, chopped (I used Romaine)
1 Small Pineapple chopped, or done in rings using a corer if you prefer
1 cup grape tomatoes
1/3 cup red onion, finely chopped
1 avocado, cubed
1/3 cup Extra Virgin olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp honey
Bit of sea salt
1. Heat the grill
2. Season chicken with salt and pepper
3. In a bowl or marinade dish, combine chipolte and lime
4. Add chicken and let marinade in the fridge for at least 20 minutes–extra time only helps with the flavor
5. Prepare the 1/2 cup quinoa according to the package directions–you can up this if you want a more grain filled dish.
5. Add chicken to grill
6. Cut pineapple either in chunks (or into slices with a corer if you would like–this way you can add to the grill, grill for 3-4 minutes on each side–I thought it great ungrilled)
7. While you aregrilling–or your spouse or friend handles that part:), chop your lettuce, avocado, tomato, and red onion (You will notice that I added these items on a seperate plate at our house so everyone could build their own–the photographed (and tastiest if you ask me) salad includes all the ingredients.
8. Whisk together dressing, check the flavor and add salt, lime or honey to your liking–stick in the fridge until you are ready.
9. Once chicken is done cooking, dice it and put together your salad. You might choose to keep the “fixing” aside for everyone to assemble to taste for a picky family dinner or just toss it to serve~keep it un-tossed first so everyone can see how pretty it is or serve plated and un-tossed for the same effect:)