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Grilled Chicken Salad with Corn, Peppers, and Tortilla Chips Recipe

Grilled Chicken Salad with Corn, Peppers, and Tortilla Chips Recipe

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Grilled Chicken Salad with Corn, Peppers, and Tortilla Chips

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Ingredients

Count

Nutrition

705

Calories

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Ingredients:

Serving

2 boneless chicken breasts with the skin (about 1 1/2 lb), halved
1/2 cup fresh lime juice
1 tsp dried oregano, crumbled
vegetable oil for brushing the chicken
4 corn tortillas , cut into long thin triangles
vegetable oil for frying the tortillas
2 cups cooked fresh corn kernels (cut from about 4 ears )
1 large red bell pepper, diced
3 scallions, sliced thin
2 tbsp fresh lime juice , or to taste
1 tbsp finely chopped fresh oregano or 1 tsp crumbled dried , or to taste
1/2 tsp ground cumin , or to taste
1/4 cup olive oil
1 bunch of arugula, washed well and spun dry

Directions:

Prepare the chicken: In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
Make the tortilla crisps while the chicken is grilling: In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	704.63 Kcal (2950 kJ)
Calories from fat	370.13 Kcal
		% Daily Value*
Total Fat	41.13g	63%
Cholesterol	149.66mg	50%
Sodium	955.51mg	40%
Potassium	836.84mg	18%
Total Carbs	48.34g	16%
Sugars	2.37g	9%
Dietary Fiber	5.75g	23%
Protein	41.66g	83%
Vitamin C	47.4mg	79%
Vitamin A	0.7mg	25%
Iron	15.8mg	88%
Calcium	94mg	9%

Amount Per 100 g
Calories	186.4 Kcal (780 kJ)
Calories from fat	97.91 Kcal
		% Daily Value*
Total Fat	10.88g	63%
Cholesterol	39.59mg	50%
Sodium	252.77mg	40%
Potassium	221.38mg	18%
Total Carbs	12.79g	16%
Sugars	0.63g	9%
Dietary Fiber	1.52g	23%
Protein	11.02g	83%
Vitamin C	12.5mg	79%
Vitamin A	0.2mg	25%
Iron	4.2mg	88%
Calcium	24.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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