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cilantro lime grilled chicken salad

Spicy grilled chicken, spinach, arugula salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 2 people

Ingredients
  

  • 3-4 pieces boneless chicken thighs
  • 1 Mango sliced ( About a cup and a half
  • 1 avocado sliced
  • 1 cup sliced radishes
  • 2 cups baby spinach
  • 1 1/2 cups arugula
  • 1 small bunch cilanto
  • 1/4-1/2 Tsp Kosher salt
  • 1 cube chicken bouillon
  • 1 small Scotch bonnet pepper
  • 1 Tbsp olive oil
  • 1-2 Tbsp crushed roasted peanuts
  • 1/4 chunk cube ginger
  • 1-2 Tbsp coconut balsamic

Instructions
 

  • Thoroughly rinse cilantro and trim ends. Combine with garlic, ginger, scotch bonnet, salt, bouillon and crush. I used my molcajete (a mortar and pestel ) but you can also chop in a blender). Add in juice from lime and olive oil. Mix well and set aside.
  • Wash chicken and pad dry with a paper or kitchen towel. Transfer to a bowl and scoop marinade over chicken. Thoroughly mix enuring chicken is completely coated. Cover with saran wrap and refrigerate for about an hour, rotating half way through.
  • Wash peel and slice avocado and mango. Set aside. Combine baby spinach and arugula in a large salad bowl, toss to mix the greens and set aside.
  • When ready, remove chicken from the refrigerator. Using a skillet large enough to prevent crowding your pan, heat about 1/2 a tablespoon olive oil (or coconut oil). Carefully add chicken (do not overcrowd). Cook for about 5-7 minutes until brown on each side. Center should not be pink!. remove from pan and rest on a clean chopping board.
  • Add coconut balsamic and a squeeze of lemon juice into the pan. Season to taste if necessary.Use a sieve to remove bigger bits of chicken or chunks from marinate.
  • Build your salad. Slice chicken and place over mixed greens. Add mango, avocado and radishes. Drizzle vinaigrette and finally crushed roasted peanuts. Enjoy.