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
2 organic chicken breasts
3 tbsp sriracha
1 lime, juiced
1/4 tsp Himalayan sea salt and freshly ground pepper
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
1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp raw honey
Dash Himalayan sea salt
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.
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!