Wednesday, July 9, 2014

Sriracha Lime Chicken Chopped Salad


I have this kind of obsessive thing about chopped salads. I often order them out not just because of the ingredients they contain but because I feel the need to judge whether or not the presented salad actually warrants the title "chopped."

Too often I've ordered a supposedly chopped salad that really only becomes such when I do the chopping myself. A great chopped salad, in my opinion, should only perhaps require a knife if some lovely grilled protein is lying on top of it.

I saw tonight's recipe on Lexi's Clean Kitchen the other day, and thought it looked and sounded delicious. Other than the lettuce, however, the gorgeous salad elements in the photo were most decidedly not chopped.

Tonight I went to town chopping up my greens, tomato, onion and avocado. I left the pineapple and chicken in larger pieces, though, because by the time we grilled them everyone was starving!

I made the dressing and marinated the chicken earlier in the day to allow for maximum flavor. I couldn't find a good whole pineapple of which to cut rings, so I had to settle for fresh pineapple chunks. Other than that, though, I made the recipe exactly as written (with a minor addition of some chopped raw cashews).

The caveman and I loved this one, particularly the chicken. The lime really balances the sriracha and I will definitely be using the combo as a marinade again.

Sriracha Lime Chicken Chopped Salad
adapted from Lexi's Clean Kitchen

chicken
2 organic chicken breasts
3 tbs. sriracha
1 lime, juiced
salt & pepper
salad
4 cups lettuce chopped mixed greens 
1 cup pineapple (rings or chunks)
2 chopped roma tomatoes
1/3 cup finely chopped red onion
1 avocado, diced small
    lime vinaigrette
    1/3 cup light olive oil
    1/4 cup apple cider vinegar
    2 limes, juiced
    2 tsp. raw honey 
    dash of salt

    For dressing, combine all ingredients with a whisk. Taste for seasoning and refrigerate to allow flavors to marry.

    Season chicken with salt and pepper. Combine sriracha and lime in a bowl and add chicken. Let marinate in refrigerator for at least 20 minutes.

    When ready to cook chicken, heat up grill. Add chicken and cook until done.

    Meanwhile, grill pineapple for 3-4 minutes a side (if using chunks, a grilling basket is useful).

    While chicken and pineapple are grilling, chop vegetables and add them to a large salad bowl.

    Top salad with grilled chicken and pineapple and drizzle with dressing. Toss to coat.

    No comments:

    Post a Comment