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Wednesday, July 11, 2012

Honey Lime Chicken Spinach Salads

I have made this chicken twice already. Both times I made it for dinner and served it on its own with rice & vegetables. I had a little chicken leftover from last night's dinner and decided to turn it into a salad for lunch today. But you can always just use the chicken portion of the recipe for a grilled chicken dinner! I think they would also make fantastic sandwiches. I love how these flavors combine together and infuse the chicken as you marinate it. I am usually not a fan of whole chicken breasts because they can dry out pretty quickly, but this marinade keeps the chicken moist and flavorful.

Honey Lime Chicken Spinach Salads
Source for chicken: via Kitchen Meets Girl (slightly adapted)

3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon olive oil
Juice of 1 lime
2 garlic cloves, minced
2 teaspoons hot sauce or 1/4-1/2 teaspoon cayenne
1/4 teaspoon red pepper flakes
2 Tablespoons cilantro, chopped
1 pound boneless, skinless chicken breast (I usually slice the breasts in half to make cutlets)
Spinach leaves
1/2 cup sliced strawberries
1-2 Tablespoons feta cheese
Balsamic vinegar & olive oil

1. Combine the soy sauce, honey, olive oil, lime juice, garlic cloves, hot sauce, red pepper flakes and cilantro in a small bowl.

2. Put the chicken in a large resealable plastic bag or dish and pour the marinade over it. Let it marinate for at least 1 hour.

3. Grill the chicken for 6-7 minutes per side or until the juices run clear. Slice into strips.

4. Prepare the salad - put as many spinach leaves as you want on a plate, then top with sliced strawberries, feta cheese, chicken, and a drizzle of both olive oil and balsamic vinegar.Pin It

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