Bon Appetit
by
alise
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Bon Appetit
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Siracha Lime Chicken Salad
For the past three weeks I've been eating out too much. A friend visited town and we went crazy with our food run. This is why I haven't been able to post up much recipe on Vingle. Since my schedule is back to normal and I rejuvenated from my mini Spring break I'm getting back into the habit of cooking again! This means more healthy food and less of the greasy stuff. Here is a refreshing salad from Lexi's Clean Kitchen. You'll love the burst of spicy, bold and juicy flavor! Siracha Lime Chicken Salad Recipe Ingredients: 2 organic chicken breasts 3 tbsp sriracha 1 lime, juiced 1/4 tsp Himalayan sea salt and freshly ground pepper For salad: 4 cups lettuce, chopped (I use this salad chopper) 8 pineapple slices, using pineapple corer 1 cup organic grape tomatoes 1/3 cup red onion, finely chopped 1 avocado, cubed Lime vinaigrette: 1/3 cup light olive oil 1/4 cup apple cider vinegar 2 limes, juiced 2 tsp raw honey Dash Himalayan sea salt Marinate Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime. Add chicken and marinade it for at least 20 minutes in the fridge. Grill Preheat grill. Once marinaded, add chicken to grill. Cut pineapple using pineapple corer and add to grill. Grill for 3-4 minutes on each side For the salad Chop lettuce, then chop avocado, tomato, and red onion and add to serving dish. Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use. Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!
Healthy Recipes: Vietnamese Chicken Noodle Salad (lunch)
Vietnamese food is more than just Pho (rice noodle soup). There are many dishes that are healthy if you choose the right ingredients and cooking method. My dad's side of the family is vietnamese and growing up the chicken noodle salad has been my favorite dish. Traditionally people use fish to make the sauce and that's the version we'll be making today. If you dislike the fishy taste and smell you can substitute it with soy sauce. Ingredients: For the Dressing 3 serrano peppers 4 cloves garlic 2 tablespoons rice vinegar 2 tablespoons brown sugar 4 tablespoons fish sauce 6 tablespoons lime juice 6 tablespoons vegetable oil For the Salad 1 lb. boneless skinless chicken breasts 6 ounces rice noodles 4 large carrots, peeled 8-10 full leaves of green cabbageone large handful of each -- cilantro leaves, mint leaves, and green onions Instructions: 1. DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos. 2. CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes - while it's cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use. 3. NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat. 4. VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions. 5. ASSEMBLY: Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.