Wednesday, June 8, 2011

Salad Bowl Saturday...

It's Wednesday, I know.
It's just been one of those weeks.

Here's your salad for last week.
Another one of my all time favorites!

from Our Best Bites

First of all, the Chicken.  Oh the chicken!  Be careful with this, you will eat it all before you make the salad.  Do yourself a favor.  Don't change the spices, and use thighs.  This is the only recipe (so far) that I don't substitute breasts for thighs.

8 boneless skinless chicken thighs, about 2lbs 
2 t vegetable oil
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t 
chipotle chili powder
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fre
sh lime juice
2T honey
3/4 t cumin

1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil 

Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

Spicy Honey Chicken Salad
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions
In the winter months, when mangos either aren't readily available or aren't too tasty, I use a gala apple or two and slivered almonds with the avocado.  

Try not to lick the bowl out.  I dare you!