Ingredients:
1 lb boneless, skinless chicken breasts
Salt and pepper, to taste
2 tbsp olive oil
1/2 red onion, diced
2 tomatoes, diced
1 cucumber, peeled and diced
1/4 cup chopped fresh cilantro
1 cup plain yogurt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
Juice of 1 lime
Instructions:
1 Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides, and drizzle with olive oil.
2 Grill the chicken breasts for 5-6 minutes on each side, or until cooked through. Remove from grill and let cool.
3 In a large mixing bowl, combine the diced red onion, diced tomatoes, diced cucumber, and chopped cilantro.
4 In a separate bowl, whisk together the plain yogurt, ground cumin, ground coriander, salt, and lime juice.
5 Once the chicken is cool enough to handle, slice it into strips.
6 Add the chicken to the bowl with the vegetables and cilantro, and toss to combine.
7 Pour the yogurt mixture over the chicken and vegetable mixture, and toss until everything is evenly coated.
8 Cover the bowl with plastic wrap, and chill the salad in the refrigerator for at least 1 hour before serving.
9 Serve the chilled Grilled Chicken Riata salad as a main course or large appetizer, garnished with additional cilantro leaves if desired.
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