Put this salad on the menu this week- you will not regret it! This has to be one of my very favorite salads I've created. The combination of the lime with the chicken and sauteed veggies... absolute perfection. And you have to promise me you'll eat it in the backyard, picnic style... when it's not raining obviously. ;)
5-6 servings
Ingredients:
For the marinade:
4 Tbsp. extra-virgin olive oil
2 cloves garlic
2 squeezed limes, abut 1/3 c. lime juice
1/4 tsp. crushed red pepper flakes
1/4 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. light brown sugar
For the salad:
3-4 chicken thigh fillets, skinless and boneless, cut down the equator (so you'll end up with 6-8 thinner pieces)
1 yellow bell pepper, seeds removed and sliced
1/2 red bell pepper, seeds removed and sliced
1/2 an onion, sliced into long strips
2 heads of Romain lettuce leaves, washed and dried
2 avocados, sliced
*optional: cilantro to serve
Instructions:
1. Whisk together all marinade ingredients and pour half of the marinade over chicken thighs. Keep in fridge for at least one hour to marinade, but preferably 4-6 hours. Refrigerate the remaining marinade to use as the dressing.
2. Pour some olive oil into your skillet and grill the chicken thighs on medium-high heat until golden, crispy, and cooked all the way through. Set aside. Slice into narrow strips when cooled down.
3. In the same pan using the extra juices and another tsp. of olive oil, saute the bell peppers and onion until softened and browned.
4. Prepare your salad with Romaine, avocado, peppers, onion strips, and chicken. Drizzle remaining marinade over the top and serve with cilantro. Enjoy while the chicken and veggies are nice and warm!
