When we made Chicken Fajita Salad last week for our Salad Samplers group, I particularly loved the spice rub put on the chicken and the Cilantro-Lime sauce. We were going to have grilled chicken breasts for dinner, so I decided to do a repeat performance of those delicious flavors.
For the two large chicken breasts, I doubled the recipe ingredients for the rub - Olive oil (2T), Chili powder, Cumin, and Paprika (2t each), salt, and pepper to taste. We had marinated the chicken in orange juice for a couple of hours (Emeril says this is a good thing to do, Bill tells me), and then tossed it in with the spice rub. It looked beautiful even before it was grilled!
I made the Cilantro-Lime sauce just as called for in the recipe (it made quite a bit) to serve along with the chicken. We had some ripe avocados, which were perfect with the sauce.
It was delicious! Can you tell by looking just how delicious?
Along with the chicken, we had salads of arugula, gorgonzola, and toasted pecans with Sweet Raisin Balsamic Vinegar. Another yum!