I may have mentioned a few zillion times that Nate and I are embarking on a diet to prepare for the need to don swimsuits in a little over a month (yikes!) in the Dominican Republic. To that end, I am making lots of salad lately. Last night we tried a Cooking Light recipe for tuna and white bean salad. Tonight I was craving spicy food and needed to use up my leftover asparagus, so I decided to create a salad of my own with some help from bottled ingredients. It was delicious and very easy, especially with Nate’s help on the grill. This recipe feeds 2 good appetites or 4 if you are eating bread or another side. I wish I had taken a picture for the blog! It was a really pretty salad. Next time I’ll remember.
1 pkg chicken thighs, boneless & skinless
1/2 bottle jerk marinade (I like Busha Browne’s
1 pkg pre-washed lettuce (we used a butter lettuce/radicchio mix)
handful of grape tomatoes
bunch of asparagus spears, blanched and shocked in cold water
2-3 jarred roasted red peppers, chopped (we like piquillo peppers)
Marinate chicken in jerk sauce overnight. Grill chicken and set aside. We did this part ahead of time on the indoor grill, but of course if you have the time and it’s nice out, by all means go outside! If you like the chicken hot, you can heat it in a toaster oven when you’re ready to eat, which crisps it up a bit. Assemble salad and top with dressing. This salad would be great with fresh mango; we are eating as seasonally as we can so are waiting for summer.
olive oil (not sure of exact amount, maybe 1/4 c…eyeball it as you pour and stir)
1 lime, juice and zest
1-2 tsp white wine vinegar (depends on size of lime)
2 tbs mango ginger chutney (Trader Joe’s, baby!)
pinch of salt & pepper
I mix my dressing in a little tupperware container so I’m able to shake it really well. Then you can store the leftover dressing easily without dirtying excess dishes.
Image Credit: McCormick