Receita
Chudda's Cuisine/Lounge
Aug 29, 2016
6 Comments

BRAZILIAN FLAIR COCONUT LIME SALAD

Brazilian flair coconut lime salad has so many tropical flavors it makes this salad light and delicious!! It’s gluten and dairy free!!

BRAZILIAN FLAIR COCONUT LIME SALAD

Last week Ludmilla and I were definitely in a chicken salad mood. Here is yet another version of a chicken salad we absolutely loved!
Ludmilla had bought a bunch of chicken breasts and I wasn’t happy and here’s why. I love the moistness and flavor of chicken thighs. I feel that chicken breasts are too dry and not flavorful. Well, this week has been a great test of making delicious chicken breast recipes and for us this means salads. I’ve done marinades for the chicken and I couldn’t be happier. I’m not sure why I hesitate as I do marinades all the time for barbecues, but with salads I guess I just don’t get as excited. I think that this salad has been my favorite so far. I love the buttermilk marinade which made the chicken super flavorful and moist. With the addition of the roasted vegetables and the cilantro coconut lime dressing with we both died for this!!! This is one salad we will have over and over again!

You can use different toppings also!! Yesterday, after cooking all day for the blog we were exhausted at the end of the night.We had lime shrimp (like cocktail shrimp) in our fridge, I made this salad dressing again, added tomatoes and we had a completely different salad using the same dressing.

BRAZILIAN FLAIR COCONUT LIME SALADLink of the day…

Every year a type of food comes up as a bad one!! These days bread seems be  the worst thing you can ever eat. Reading this article “Is Sushi ‘Healthy’? What about Granola? Where Americans and Nutritionist disagree. It just reaffirms that everything in moderation is just fine!! I would never give up  my bread! I don’t eat it everyday, but I eat it on my days off without any guilt.

BRAZILIAN FLAIR COCONUT LIME SALAD
 
Ingredients
  • 6 chicken breasts
  • Bacon
  • For the chicken marinade
  • 2 c. Buttermilk
  • 1 lime, zested and juiced
  • 1 T. Garlic, minced
  • 2 T. Ancho Chile
  • 2 tsp. Coriander
  • 2 tsp. Cumim
  • 1 tsp. Tumeric
  • 1 tsp. Dried oregano
  • ½ c. Cilantro
  • 1 tsp. Malagueta peppers, minced with 1 tsp. Of It's oil added.
  • For the dressing
  • 1 c. Cilantro leaves
  • 3 T. Lime juice
  • Zest of 1 lime
  • 3 T. Rice wine vinegar
  • 1 c. Coconut milk
  • 1 T. Sugar
  • Kosher salt
  • Red pepper flakes
  • For the salad
  • Roasted corn (salt, pepper, oil and dry oregano)
  • Roasted poblano peppers
  • Roasted red onions
  • Black beans
  • Cherry tomatoes
  • Avocado
  • Corn chips of your coice
  • (on the salad we combined the corn and black beans together)
Instructions
  1. Combine buttermilk, lime zest and juice, garlic, ancho Chile, coriander, cumim, tumeric, dried oregano, cilantro, malagueta peppers and malagueta oil and mix well.
  2. Place into a ziplock bag with the chicken breasts and Let Marinate at least 4 hours or overnight.
  3. When ready to Cook chicken, Preheat oven to 350F.
  4. Remove chicken from marinade and Place on a lined sheet pan.
  5. Cook for 10 minutes.
  6. Remove from oven and wrap in bacon
  7. (As many pieces as you like)
  8. Return to oven.
  9. Cook for another 20 minutes until chicken reaches 165F and bacon is cooked.
  10. If you like a crispy bacon, Place wrapped chicken under broiler for 3 minutes until crispy.
  11. Set aside to rest for 10 minutes before slicing.
  12. For the dressing
  13. Combine cilantro, lime juice, lime zest, rice wine vinegar, coconut milk, sugar salt and pepper flakes in a bowl and mix until combined.
  14. Dress greens with the cilantro coconut dressing and plate.
  15. Place all vegetables around and slices chicken in the middle.
  16. Garnish with crushed corn chips.

BRAZILIAN FLAIR COCONUT LIME SALAD

 

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BRAZILIAN FLAIR COCONUT LIME SALADBeijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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6 comentários
  1. Tara - 29/08/2016 - 11h19

    Such a wonderful salad! The flavors sound amazing and I love that the chicken is wrapped in bacon. It would be a huge hit with my husband.

  2. Sarah @ Champagne Tastes - 29/08/2016 - 11h33

    What a gorgeous salad! I love salad, but hate making it for some reason! I’ll have to send this my husbands way for when I make him do dinner lol. YUM

  3. J @Blessherheartyall - 29/08/2016 - 12h22

    You had me at coconut lime! This salad looks more than amazing! Yum!

  4. Tina Dawson - 29/08/2016 - 12h41

    That is such a delicious looking plate! I wanna dive into it!

  5. I need to subscribe to your blog like ASAP. I LOVE Brazilian food and haven’t come across many Brazilian foodies and your recipes (including this one) look like sheer perfection.

  6. Karly - 30/08/2016 - 10h40

    Now this is my kind of salad. Full of big, bold flavors and 100% drool-worthy. Cannot wait to try this out!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

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