Sunday, April 19, 2015

Sriracha Lime Tropical Chicken Salad

The weather outside is no longer *quite* as frightful!  It's been gradually warming up and although it might not stay this way, we've been lucky enough to have a couple 60-70 degree days lately.  You can tell people are just happier.  The parks are busy, the grills are fired up, people are actually getting up off the couch to do things outside...and it's fantastic.  I'm pretty sure I'm actually meant to live somewhere with year-long average temp of 70 degrees because I can't get enough of it. 

With the warmer weather comes a new array of meals that I have been trying that are conducive to wanting to stay outside as long as possible and not spend hours in the kitchen over a hot stove or oven.  Grill...grill....grill....that's all I would need to do be perfectly happy with cooking this summer.  But regardless of weather, this meal is delicious if you want to cook inside or outside and very simple to prepare.  It's refreshing, a little spicy, and full of nutrients - what more could you ask for? :)
 What are some of your favorite spring & summertime meals? 

Sriracha Lime Tropical Chicken Salad
Serves 2-4

For the chicken:
2 chicken breasts
3 tbsp. sriracha
1 lime, juiced
1/4 tsp sea salt and freshly ground pepper

For the salad:
4 cups spring mix lettuce (or romaine, chopped)
8 pineapple slices, using pineapple corer (if you have one)
1 cup Roma tomatoes, chopped
1/3 cup red onion, finely chopped or sliced
1 avocado, cubed

Lime Vinaigrette Dressing:
1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp honey
Dash of sea salt

Pound chicken breasts to about ½ inch thickness.  Season chicken breast with salt and pepper.  In a shallow dish for the marinade, combine srirarcha and lime.  Add chicken and let it marinade in the fridge for at least 20 minutes or more. 

Once marinated, add chicken to pre-heated grill if the weather permits, or cast iron or grilling pan (if indoors).  Grill about 4-5 minutes per side, or until internal temperature reaches 165F. 

Cut pineapple into rings using pineapple corer (if you have one) and add to grill or pan & grill for 3-4 minutes on each side.

While chicken & pineapple is grilling, prepare lettuce, chop avocado, tomato, and red onion and add to serving dish or individual plates.

Whisk together dressing, taste, and adjust seasoning as desired and place in fridge until ready to use.

Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!  Feel free to play around with different vegetables and fruit with the salad - I think this would easily go well with anything! 

1 comment:

Arul said...

Great post. Greeting from Indonesia.