Remember last week when I said no one needs a salad recipe? I still stand by that, and this is again NOT a salad recipe…it is a salad COMPONENT recipe. There is a HUGE difference (sort of). We try to eat fairly healthily, and dinner salads are a great way to pack in some extra veggies and lean protein. But like other things, you can get stuck in a salad rut, which is where these component recipes come in handy.
This recipe is for a marinade. In this particular instance, I marinated boneless, skinless chicken tenders, though I think it would be great on beef as well, or on seafood (for a shorter period of time). The Latin vibe of this marinade set the tone for the salad…a Chicken Taco Salad.
We marinated and grilled the chicken, and served it with chopped leaf lettuce, black beans, fresh salsa, shredded cheese and some crushed tortilla chips. For a dressing, I whisked together lime juice, a chopped chipotle pepper, some sour cream and salt and pepper. We didn’t have any, but avocado would be great here.
It was a great light dinner, and completely different from the flank steak salad last week. Really, there is no reason to get stuck in a boring salad rut. Use different marinades and homemade dressings to had some variety to your healthy eating!
Honey Chipotle Marinade
- 1 lime, juiced
- 1-2 canned chipotle in adobo peppers, chopped, depending on your desired spice level
- 2 tablespoons honey
- 1 garlic clove, minced
- Handful of cilantro, roughly chopped
- ¼ canola oil
- Salt and pepper
Whisk together all marinade ingredients. In a ziptop bag, combine protein and marinade. If marinating chicken or beef, leave in the fridge over night. If marinating seafood, about an hour in the fridge should do it. You don’t want the acid from the lime juice to start cooking the fish!