1. CHILI LIME CHICKEN FAJITA SALAD
3 tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons cilantro, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
1/2 teaspoon ground cumin
1 teaspoon salt
4 chicken thigh fillets, skin removed (no bone)
1/2 yellow bell pepper, deseeded and sliced
1/2 red bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups romaine lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream, (optional) to serve
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
2. GRILLED PINEAPPLE, CHICKEN AND AVOCADO SALAD
2 boneless skinless chicken breasts
2 tsp. olive oil
salt and pepper
1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
8 cups baby spinach
1 cup fresh blueberries
1 avocado, peeled, pitted and diced
1/2 cup crumbled feta cheese
quarter of a red onion, thinly sliced
honey garlic vinaigrette
HONEY GARLIC VINAIGRETTE INGREDIENTS:
3/4 cup avocado oil (or any mild-flavored oil)
1/4 cup apple cider vinegar
3 Tbsp. honey
2 cloves garlic, minced
pinch of salt and black pepper
TO MAKE THE SALAD:
Brush the chicken on both sides with olive oil, then season generously with salt and pepper.
Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat. Place pineapple slices and chicken breasts on the grill. Cook for about 5 minutes per side or until the chicken is cooked through, and no longer pink on the inside. Remove pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into strips, and cut pineapple into chunks.
In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended, then drizzle over salad.
3. STRAWBERRY AVOCADO SPINACH SALAD WITH CHICKEN
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 tablespoon roughly chopped fresh tarragon
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
4. SUMMER PEACH BALSAMIC CAPRESE SALAD
4 medium peaches pitted and thinly sliced
8 oz fresh mozzarella balls
4 cups chopped fresh romaine lettuce
1/4 cup toasted sliced almonds
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 tablespoons agave syrup
1 tablespoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
In a large salad bowl, combine peaches, mozzarella, lettuce, almonds, and fresh basil. Set aside.
In a small bowl, whisk dressing ingredients until smooth. Season with salt and pepper to taste.
Just before serving, pour dressing over salad and toss to combine. Serve immediately and enjoy!