Sriracha Lime Chicken Salad (Paleo)

Sriracha Lime Chicken Salad

If you can’t tell, this past week we had almost a full week of salads on our plates.  There were great prices on a lot of the fresh produce, so I went a little salad-crazy.  Well, that and it was super easy to chop everything last weekend (when I did the grocery shopping), put it in airtight containers in the refrigerator, and just scoop some out for each meal.  It doesn’t get much easier than that.  That is, unless there were a house elf around here somewhere to do my prep (and cooking) for me!

If you haven’t started making your own PALEO SRIRACHA yet, you should do so immediately.  It’s more flavorful than the bottled stuff–plus it doesn’t have all the junk ingredients contained in the stuff from the store.  That is what I used for this recipe.  I’ll tell you this: if you don’t want a lot of heat on the chicken, decrease the amount of sriracha and add some extra lime juice or honey.  This turned out pretty hot, but according to Isak (the 3 year old), when asked if it was too spicy for him…

“Mommy, it’s delicious spicy in the mouth!”

Sriracha Lime Chicken Salad (Paleo)

Serves 2-4

Chicken

1 pound chicken tenderloins

2-3 Tbsp sriracha (less if you don’t want as much heat)

1 frozen lime, grated (yes, grate the WHOLE lime, peel and all)

1 lime, juiced

3 Tbsp honey

2 Tbsp chopped cilantro

salt and pepper

Salad

4 C chopped lettuce

6 pineapple slices

1 C grape tomatoes, cut in quarters

1/2 C diced red onion

1 avocado, sliced (I forgot to put it on last night)

Dressing

1/4 C olive oil

1/4 C apple cider vinegar

2 limes, juice and zest

1 Tbsp honey

2 Tbsp chopped cilantro

salt and pepper

 

1.- Whisk sriracha, grated lime, lime juice, honey, cilantro, salt, and pepper in a small bowl.  Pour into a ziploc bag with chicken and close.  Squeeze to coat chicken and put in refrigerator to let marinate for at least two hours.

2.- Heat skillet over medium-high heat and add a little fat (maybe a tsp–just enough to slick the cooking surface).  Add chicken to skillet and cook until cooked through (about 5-7 minutes per side).  Remove to tented plate and set aside.

3.- Add pineapple to pan and cook 4-5 minutes per side.  While cooking, whisk together dressing ingredients.  Pour dressing over salad and toss to coat.

4.- Assemble on a plate with salad on bottom, then pineapple rings, then chicken.  Garnish with cilantro if wanted.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s