Rice-And-Chili-Marinated Grilled-Chicken Salad

• 4 serrano peppers, stemmed, seeded and minced
• 2 large cloves garlic, peeled and minced
• 1/2 teaspoon grated lime rind
• 1/4 cup fresh lime juice
• 1/2 pound boneless, skinless chicken breasts
• 2 cups cooked white rice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro, plus a few whole leaves for garnish
• 1 tablespoon chopped fresh mint
• 2 serrano peppers, stemmed, seeded and minced
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 4 thin lime slices, for garnish

1. To make the marinade, combine the serranos, garlic, lime rind and lime juice in a shallow dish.
2. Add the chicken breasts and turn to coat well.
3. Refrigerate at least 1 hour.
4. Heat a grill or broiler.
5. To make the salad, toss together the rice, parsley, chopped cilantro, mint and serranos in a large bowl.
6. Add the lime juice, olive oil, 1/2 teaspoon salt and pepper and toss to coat.
7. Remove the chicken breasts from the marinade and grill or broil until cooked through, about 4 minutes per side.
8. Cut into 1/4-inch dice and toss into the salad.
9. Taste and adjust seasoning if desired.
10. Divide among 4 plates.
11. Garnish each plate with a lime slice and cilantro leaves and serve.

serrano peppers, garlic, lime rind, lime juice, chicken breasts, white rice, parsley, fresh cilantro, fresh mint, serrano peppers, lime juice, olive oil, salt, freshly ground pepper, lime slices

Taken from cooking.nytimes.com/recipes/10658 (may not work)