Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.
Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach
1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped
Quinoa
The Avocado Peanut Dressing
1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar
Directions
1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.
2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.
3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.
4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!
Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar
1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper
1/2 teaspoon salt + 1/4 teaspoon black pepper
Directions
1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.
2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.
3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.
4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!
Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.
