Cilantro Lime Chicken Salad

I originally thought that calling a dish that is primarily rice was if-y. Then I thought of pasta salad, fruit salad and ambrosia salad (my girls have watched Edward Scissorhands recently). I concluded that salad is anytime you throw all your components into one container and expect to use one fork per person. Based on my fancy definition, this here is a salad 🙂

No matter what it’s REAL name would be, it is a quick and simple way to feed our crowd. I originally planned a different meal but was blessed last minute with newlyweds for dinner so I started to troubleshoot the same ingredients and came up with a “salad” that left everyone pushing away from the table satisfied with. It truly was satisfying…I asked our two heavy hitters in the food consumption arena and they confirmed.

The flavors went together well, there wasn’t piece to the puzzle that didn’t quite belong (you know how THAT goes) and is was warm and hearty. If you HATE cilantro (like my friend Mary) then spinach or Kale could be substituted, even italian parsley would do, but I would add some tomato to “Italian” it up a bit. 

As I type this I think, “tomatoes…yum, that would be so pretty on this”. But 1) I din’t have any and 2) my oldest daughter with a texture issue (gag) would have to pick…better leave well enough alone. But you can give it a shot. Enjoy!

cilantro lime vinaigrette chicken salad

cilantro lime vinaigrette chicken salad

serves 4-6


4 cups boneless skinless chicken breast, cubed

1 tablespoon olive oil

salt and papper to taste

1 1/2 cups frozen corn

4 cup brown rice, cooked

For Vinaigrette

2 tablespoons fresh lime juice

1 garlic clove, minced

1/2 teaspoon sugar

1/2 teaspoon kosher salt

1/8 teaspoon ground coriander

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh cilantro


In a bowl, stir ingredients together. Set aside.


Cook brown rice with your preferred method and set aside. I use gluten free stock as the liquid and add 1/4 teaspoon chili flakes for my basic rice preperation.

In a large skillet set to medium high heat, add olive oil. When pan is hot add chicken cubes season with salt and pepper. Cook until brown and cooked through. Remove from pan and set aside.

In same pan add frozen corn. season with salt and pepper. Cook until beginning to char and heated through.

Layer Boston or Bib lettuce at the base of a platter. Top lettuce with brown rice, then corn, then chicken. Drizzle entire amount of vinaigrette one top. Garnish with more fresh cilantro, optional.


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