Mustard-Lime Chicken and Cilantro-Lime VinaigrettePosted on Nov 2, 2011 | 51 comments
After the sugar rush and candy binge of Halloween, we could all use lighter fare to give our systems some much needed nourishment. We’ve already established my love of all things cilantro and lime, and today I’ve got two more incredible recipes highlighting this perfect pair. I’m pretty sure we’ve also established my complete and total obsession with Pinterest, which is where I found these delightful recipes for Mustard-Lime Chicken and Cilantro-Lime Vinaigrette. I pinned them immediately and couldn’t wait to make them.
And now these recipes have both migrated from my “Cook” Pinterest folder to the “Tried and True” one. I know I’ve already posted Cilantro-Lime Chicken, but this Mustard-Lime Chicken from Elana’s Pantry is even better. The simple addition of mustard deepens the flavor tenfold. And although the original recipe called for marinating the chicken 15 minutes to six hours, I left it in the fridge overnight and would do it again. Rather than grilling the chicken I baked it until cooked through. It was tender and flavorful, with a texture resembling chicken tikka.
The next day, I served the leftover chicken tenders over a salad and topped it with this silky cilantro-lime dressing. Kate over at Our Best Bites says that in addition to being great on salads, it also works wonders as a marinade for chicken or fish (she uses this as the basis for her fish tacos). I believe it. But back to this dressing. It’s everything you could want in a vinaigrette: it’s light but has good body so coats the salad nicely, and the flavor is perfectly balanced with just the right amount of acidity to make your tongue dance.
I should also note that I made this recipe when limes were still available in Israel. Although the short lime season has come and gone I stocked up by juicing a few kilos of limes and freezing the juice in ice cube trays. I couldn’t face another nine months without lime juice in my life. What can I say? Those of you in the rest of the world probably don’t have this problem.
- ½ cup fresh lime juice
- ½ cup fresh cilantro, chopped
- ¼ cup dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 1 pound skinless, boneless chicken breasts, sliced into tenders
- ¼ cup fresh lime juice (about 2-3 juicy limes)
- ¼ cup rice vinegar
- 4-5 cloves garlic
- ½ teaspoon Kosher or sea salt
- 2 teaspoons sugar
- ½ cup canola oil
- ½ cup olive oil
- 2 teaspoons dijon mustard
- ½ cup roughly chopped cilantro
- Put the lime juice, cilantro, mustard, olive oil, chili, salt, and pepper in a food processor and pulse until well combined.
- Put the chicken in a large bowl.
- Pour marinade over chicken, cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350F.
- Put chicken on a baking sheet, being careful not to crowd the pan. Bake until cooked through, flipping midway, about 20 minutes.
- Combine the ingredients in a food processor.
- Pulse until well combined.
- Taste and season. Store in the refrigerator, up to one week.