Quintana Roo Grilled Chicken on mixed greens with pears and toasted almonds topped with Cilantro Vinaigrette.
4 boneless chicken breasts
1 tablespoon Quintana Roo
½ cup sliced almonds
1 tablespoon butter
½ teaspoon brown sugar.
Cilantro lime vinaigrette or your preferred dressing.
Rinse the Chicken, pat dry with paper towels
Season with Quintana Roo
Let set for ½ hr. to overnight
Melt 1 tablespoon butter in pan
Spread the sliced almonds and stir to coat evenly with butter.
Sprinkle the sugar on top of the almonds and stir lightly to prevent burning.
Heat grill and grill chicken
Cilantro lime vinaigrette dressing.
½ cup cilantro leaves (pack)
1 garlic clove minced
1 tablespoon mayonnaise
1 tablespoon honey
1 cup lime juice
1 tablespoon white wine vinegar
¼ cup lime juice (2 limes)
1 teaspoon salt
¾ cup olive oil
Combine all of the ingredients except the olive oil in a medium mixing bowl. Whisk in the the olive oil and refrigerate until ready to use.
Create your salad
Slice the chicken breast and lay in fan on salad.
Drizzle with cilantro vinaigrette or your favorite salad dressing.