Whew! Thirty posts in thirty days – I made it through National Grilled Cheese Month. And though I made some delicious discoveries (Cinnamon Roll Grilled Cheese, anyone?), I’m a little cheesed out. I don’t know about the rest of you, but I’m ready for bright, fresh spring flavors. And some roughage.
I originally made this dish for Mom and Handsome Greg as part of an Argentinian-inspired meal that began with corn and bacon empanadas and ended with baked churros, cinnamon ice cream, and homemade dulce de leche (recipes coming soon, I promise!).
For our main course, we enjoyed crispy romaine leaves filled with luscious summer salad and tender grilled chicken, and kissed with garlicky parsley pesto. Fresh and bright, hearty but not heavy.
Continue reading for the Grilled Lime Chicken Lettuce Boats recipe
- Juice of 3 limes
- 2 tablespoons canola oil
- ¼ cup chopped cilantro leaves
- ¼ cup chopped Italian parsley
- 1 teaspoon dried oregano leaves
- ⅛ teaspoon white pepper
- ½ teaspoon kosher salt
- 14 ounces boneless, skinless chicken breasts tenders
- 1 cucumber, cubed
- 2 avocados, cubed
- 2 Roma tomatoes, chopped
- ¼ cup chopped cilantro
- 1minced green onions
- ¼ teaspoon salt
- 1 lime
- 6 large leaves romaine lettuce
- ½ bunch fresh Italian parsley
- ½ teaspoon dried oregano leaves
- 2 small garlic cloves, peeled
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon chipotle hot pepper sauce
- Salt and white pepper
- Combine the lime juice, oil, cilantro, parsley, oregano, salt, and pepper in a glass baking dish and mix well. Add the chicken breast tenders to the marinade, cover lightly, and marinate, turning the chicken occasionally, for up to 2 hours.
- Preheat the oven to 350°, and heat grill to medium-high. Cover the baking dish loosely with aluminum foil, and bake for 15 minutes, until the chicken is opaque. Place the chicken on the grill, and cook until thoroughly cooked but still moist (approximately 2 minutes on each side).
- In a large bowl, combine cucumber, avocado, tomato, and cilantro. Stir in onion and salt. Squeeze lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
- Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add olive oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
- Fill romaine leaves with avocado salad. Top with grilled chicken and chimichurri.