Lemon Pepper Grilled Chicken Salad with Creamy Lime-Cilantro Dressing

One of the many email lists I subscribe to is the Daily Recipe from Allrecipes. Usually I skim and delete, but every now and then a real gem finds its way into my in box. Today's recipe is one such fantastic recipe.  Lemon Pepper Grilled Chicken was the answer to "What's for dinner when it is 98* outside?"   I had planned on roasted vegetables to go with this, but it was just too hot to turn on the oven, so I served the chicken on top of a salad with a Creamy Lime-Cilantro Dressing I found at Our Best Bites.  

Lemon Pepper Grilled Chicken

1/4 c lemon pepper ( I used Mrs. Dash Lemon Pepper)
1 T dry mustard ( I used 3/4 t - it was all I had )
1 t dried rosemary ( I used 2 T fresh from my herb garden)
5 bonless, skinless chicken breast halves
4 cloves garlic, crushed
3 T lemon juice
3 dry white wine ( I used a Pinot Grigio- about 1 1/2 c )
 
1. Combine all ingredients in a gallon ziploc bag or container.  Let marinate at least 4 hours. 
2.  Grill until meat is no longer pink.
3.  Let rest for at least 20 minutes.
 

Creamy Lime-Cilantro Dressing

1 pkg. Hidden Valley Ranch Dressing Mix (I used my homemade mix)
1 C mayo
1/2 c milk (or buttermilk if using Buttermilk Ranch Dressing)
1 lime
2 cloves garlic, roughly chopped
1/2 c cilantro, roughly chopped
1/4 c green salsa (did not have, so did not use)
hot sauce

Place milk, mayo and ranch mix in a blender.  Juice the lime into the blender.  Toss in garlic, cilantro and green salsa.  Blend.  Sample and add hot sauce to taste.  Make several hours ahead to allow it to thicken. 

I liked the bones of this recipe, but it needs tweaking to suit my tastes.  I think I used too much of my Ranch dressing mix to start with.  I had to add 1/2 c sour cream to balance out too much spice.  I also wanted a more cilantro taste, so I think I will use an entire bunch next time instead of 1/2.  I will probably 1/2 the garlic too, especially if serving it with this chicken again as it has alot of garlic as well.  Not a green salsa fan, so we did not miss it, but it probably adds another layer of flavor to this really flavorful dressing.  I think it would make a great dip for chips as well. 

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