recipes:chicken-honey-lime-salad
Chicken Honey Lime Salad
| 2 | Servings |
| Qty | Unit | Ingredient |
|---|---|---|
| 10 | oz | Chicken breast |
| 1 | tsp | Spanish seasoning (onion powder, granulated garlic, coriander, cumin, smoked paprika, oregano) |
| 1 | small | Romaine (200 g whole) |
| 3 | cups | Shredded Kale (85 g) |
| ½ | cup | Marcona Almonds (35 g) |
| 1 | ea | Kiwi |
| Sub: Stonefruit | ||
| 1 | tbsp | Mint |
| 4 | tbsp | Honey lime vinaigrette |
- Prep
- Cut chicken into bite sized pieces. Season with salt, pepper, and spanish seasoning.
- Tear romaine into bite sized pieces and wash.
- Separate kale into ribs and leaves. Tear leaves into bite sized pieces and wash. Cut tender parts of ribs into small pieces.
- Rough chop almonds
- Cut kiwi into bite sized pieces
- Chiffonade mint
- Prepare vinaigrette
- Cook
- Cook chicken in a hot oiled pan for 4 to 6 minutes. Start 3 minutes on one side to brown, then stir until no pink is visible.
- Toss romaine and kale in vinaigrette.
- Top with chicken.
- Top with fruit, mint, and almonds
recipes/chicken-honey-lime-salad.txt · Last modified: 2021/06/16 14:17 by sking
