Posts Tagged ‘salad’

I just got back from camping. I love camping but I hate how I eat when I’m camping. I always end up eating horribly, then feel like crap for several days afterwards. I think this has something to do with the “I’m on vacation so I’m going to eat whatever I want to eat…because it’s vacation!” mentality. I’ll be honest, all I wanted this entire weekend was a large bag of gummy worms BUT I fought these urges and ate oodles and oodles  of Chocolate Chip Cookies instead. At least the cookies had flax in them…that justifies my binge eating, right?

Now that I am back to reality, I feel like I need to detox a bit. This week: no flour, no pasta, no sugars, no alcohol. Just veggies, berries, miso soup, grains…and a bit of lean protein. Last night I ate a whole bunch of Kale chips and a BIG tasty salad…and guess what: I didn’t wake up feeling like death! Hooray!

This week I’m going to be focusing on bright and fresh summer salads! I always crave salads in the summer (and soups in the winter..is that normal). I think it’s because everything is so FRESH! Truth be told, this whole CSA thing has ruined bagged salads for me! I doubt I’ll ever be satisfied with slightly rusty lettuce or “limp” greens again.

To kick things off with my “back to health” diet this week I made a Cilantro and Lime Grilled Chicken Salad for dinner…YUM!

Here’s what you’ll need: 

For the marinade:

-the juice of 2 limes

-2 tbs olive oil

-4 cloves of garlic; chopped

-one handful of cilantro; chopped

-one uncooked chicken breast

-salt and pepper

For the Salad:

-one head of leafy lettuce (I used red lettuce); rinsed and chopped

-alfalfa sprouts

-cucumbers; rinsed, peeled and thinly sliced

-red onion; chopped

-cherry tomatoes; halved

-freshly made guacamole (truth be told I used Wholly Guacamole…because my avocados weren’t ripe yet…stupid avocados)

(serves 2)

First things first: combine the ingredients for the marinade. Whisk together.  Add marinade and chicken to an airtight container, shake it up, then let it sit in the fridge overnight (ideally 24 hours or longer…but 8-12 hours will do in a pinch).

24 hours later: Heat up a grill! I was too lazy to wait for charcoal to heat up on our ACTUAL grill…so I used my cast iron grill griddle instead. Man, I love that thing. Once it’s nice and hot add your chicken. Cook for about 15-20 minutes; flipping once (around the 7 minute mark). I actually flip mine twice…b/c I like to make criss-crossed grill marks in my chicken. It’s the little things that make me happy.

While your chicken is sizzling away, start prepping your veggies. Give your lettuce a cold water rinse, chop it up and throw it in a salad spinner. Rinse and peel your cucumber, slice it up and toss that in the salad spinner too. If I were using any other washable veggies (carrots, peppers, tomatoes, etc) I would wash, chop and toss these bad boys into the salad spinner as well.

*I used a salad spinner because: A) it was a wedding gift and I’d hate to see it go to waste and B) because I am extremely lazy.* 

Spin, Spin, Spin and VOILA…excess water is removed and everything is tossed together. Brilliant!

Once your chicken is done, slice it into strips. Set aside.

Now for the fun part, assembling your salad! I like to do a “Lettuce/Cucumber/Tomato-Chopped Onion-Sprouts-Chicken-Gucamole” kind of pattern…but that’s just me.

The lime juice gives the chicken a nice tangy taste, while the cilantro makes everything taste so bright! Such a great flavor combo!

Salads for dinner are my absolute favorite because they take NO TIME whatsoever to throw together! Plus, no pre-heating an oven on a hot day! Double bonus!

**Not a big fan of guacamole? Try making your own Cilantro Lime Vinaigrette! That would be a superb compliment to this salad!**


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