Thursday, March 19, 2015

sriracha-lime chicken chopped salad... 20 minutes (plus marinating)


the goods:

marinade:
2 boneless skinless chicken breasts
3 tablespoons sriracha
1 lime, juiced
1/4 teaspoon sea salt and freshly ground pepper

salad:
4 cups romaine lettuce, chopped
8 fresh pineapple slices (cored)
1 cup grape tomatoes, halved
1 avocado, cubed

dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 teaspoons honey (local is best)
dash of sea salt


Season chicken with salt and pepper. In a zip-top bag combine sriracha and lime juice; add chicken and let marinate in the fridge for at least 20 minutes, or longer. Heat grill. Grill chicken and pineapple slices and cook for 3-4 minutes per side. In a medium bowl or glass measuring cup, whisk together dressing ingredients until combined. Refrigerate until ready to use. Once chicken and pineapple are grilled, chop into bite-sized pieces. Combine salad ingredients in a large bowl, toss with dressing to taste, and serve!

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