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Apparently, It’s that time of year when we eat healthy. It sure takes the fun out of cooking.
 
Grilled and Chopped Chicken Salad
 
Ingredients
2-4 (depending on size) boneless skinless chicken breasts
2 tbsp olive oil
1 lime, juiced
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
Kosher salt and fresh ground pepper, to taste
 
Dressing:
¾ cup plain Greek yogurt
1 lime, juiced
2 tsp hot sauce (I like Crystal)
2 tsp maple syrup or honey
1 garlic minced
Kosher salt and ground pepper, to taste
2-4 tbsp water to thin dressing
 
For the salad:
6 cups romaine lettuce, chopped
½ cup green onions, sliced
⅓ cup parsley, chopped
1 red bell pepper, diced
1 jalapeno, seeded and diced
1 ½ cups corn fresh or frozen and thawed
1 large avocado, chopped
1/4 cup roasted pumpkin seeds
 
Place the chicken in a Ziploc bag together with the oil, honey, lime juice and spices. Mix through the bag to coat the chicken with the marinade. Refrigerate for at least 30 minutes to overnight.
In a small bowl or jar, mix well all the dressing ingredients. Refrigerate until ready to use.
Preheat an outside grill or a grill pan over medium-high heat. Brush the grill with a bit of oil. Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165F. Once the chicken is done cooking, allow it to sit for a bit, then chop it.
And all the salad ingredients together with the chopped chicken to a large salad bowl. Add the dressing and toss to combine.
Serve immediately and enjoy!

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