Wednesday, July 1, 2015


For Grilled chicken 

1/4 cup packed brown sugar
1/4 cup soy sauce
2 Tbl lime juice (about 1 lime)
1/4 tsp. cayenne pepper
1/4 tsp. curry powder
3-4 garlic cloves, minced
1/8 tsp. ground ginger
8 boneless, skinless chicken breasts

For salad 

1 can sliced beets (julienned)
2 apples ,peeled, julienned
2/3 cup walnuts (roughly chopped)
black pepper (to taste)
6 leaves Bibb lettuce (washed and dried)
6 tomatoes cherry
spring onions

For dressing 

1/2 cup red wine vinegar
1/4 cup walnut oil
 1 orange zested and juice
1 tbsp brown sugar


For grilled chicken 

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Place in the fridge for a minimum of 4 hours, or overnight.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

  For dressing and salad

Whisk together sugar, zest and juice of orange, oil and vinegar. Add walnuts, apples and beets, toss well. Arrange lettuce leaves on 6 plates and top with walnut, apple and beet mixture.

No comments:

Post a Comment