Tuesday, April 5, 2011

Mexi-Lime Chopped Salad

This will be your most favorite salad. Ever. From Jessica Romney via
http://arizonaromneys.blogspot.com/2009/06/little-something-yummy.html

1 head of Romaine, thinly shredded
1 bunch of cilantro, chopped
1 can black beans, drained and rinsed
3 ears of cooked corn, sliced off ear (or 2 cups frozen corn, thawed and drained)
2 avocado
2 tomatoes
1 large mango
4 oz. feta cheese
1/2 bag of tortilla chips, crumbled

Lime-Cumin Vinegarette:
9 limes, juiced
almost 1 cup of vegetable oil
1/2 c. brown sugar
2 tsp. salt
2 tsp. ground chili powder
2 1/2 tsp. ground cumin
1 tsp. garlic powder

Mix lettuce and cilantro, then top with the rest of the ingredients. Shake the dressing together then toss with the salad. You won't need all the dressing, so save some for later!

You can leave it without the Spicy Honey Chicken (recipe follows), but if I’m making it for a meal, I add this chicken to the top. And it’s AMAZING. (It’s NOT spicy, by the way).

It's easier than it looks and so good. Enjoy!

Spicy Honey Chicken
http://www.ourbestbites.com/2008/06/spicy-honey-chicken.html

Spicy Honey Chicken
Rub:
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

8 boneless skinless chicken thighs (or breasts)

Glaze:
1/2 C Honey
1T Cider Vinegar
.
1. Combine the rub spices in bowl and mix well.
2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Then toss chicken with the spice rub to coat all sides well.
4 Grill chicken a few minutes on each side, until cooked through.
5. While chicken is cooking, warm honey in the microwave so it's not so thick.
6. Add the vinegar and combine well. Reserve 2T honey glaze for later.
7. Take the rest and brush on chicken (both sides) in the final moments of grilling.
8. Drizzle remaining glaze on chicken.

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