Wednesday, September 10, 2014

Thai-Inspired Grilled Chicken Salad

You know what makes your week more interesting? Your place of work making national news. (Sigh) It's not easy to teach with that going on!

Workout wise, every time I am outside or go into my garage I want to squat or dip or press or something... it seems a shame to pass by weights and not pick them up. Ahhhh this will be a problem. Rudy was over the other day to do a workout at the now named, "CrossFit Clawson" and Charlie made sure he was hydrated- she is really supportive to everyone who comes over to workout and demands they go faster- it's too cute and how do you not when she is cheering for you?!

Anyway! I made this a few weeks ago and made it again this week because the chicken is fantastic on it's own.

Thai-Inspired Grilled Chicken Salad

- 2-3lbs  Chicken (3-4 breasts)
- 1/2 Cup Olive Oil
- 3 Tbsp Honey (optional)
- 2 Garlic Cloves, minced
- 1 Lime, zested, juiced
- 1/2 tsp Salt
- 1/4 tsp Pepper

Salad- I am not doing serving sized because it seems personal how much salad you want on what day... maybe you just want chicken and one leaf and call it a salad and that's ok.
- Red Peppers, in thin strips
- Cabbage (I used Savoy)
- Cucumber, chopped
 - Carrots, chopped
- Green Onion, 2-3 stems, finely chopped
- Avocado, eat it all

Dressing- test for seasoning at the end. I sometimes add a touch of water or vinegar depending on how juicy the lime is.
- 1 Lime Juiced
- 2 Tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/4 Red Pepper Flakes
-  1/4 Seed/Nut Butter
- 2-3 Tbsp Water

1. Whisk the marinade and refridigeate with the chicken at least 5 hours or overnight. Grill or bake in a 400 degree oven 30-35 minutes.
2. Combine the salad ingredients and whisk the dressing (I shake it in a jelly jar so it can be stored if you aren't eating at once)
Pour over top immediately then consume.

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