Tonight’s Supper…The Best Salad Ever!!!

Tonight’s post wasn’t supposed to be about salad, it was supposed to be about Sweetgrass Aboriginal Bistro. This salad changed my plans, it is the best salad I have ever had and I made it. The recipe is from Simply HeartSmart Cooking (pg. 86-87). This salad is super tasty and easy to make. It is great for hot weather as you can do all of the cooking on the barbeque (that’s what we did). If you’re ever looking for an easy, yummy salad to make, try this one!!!

Grilled Chicken Salad with Peanut Sauce

Ingredients: (Makes 6 to 8 servings)

• 1 1/2lb boneless, skinless chicken breasts
• 1 tbsp honey-style mustard
• 1 tsp sesame oil
• 1 clove garlic, minced

Lime Honey Dressing:

• 1/4 cup lime juice                                        Don’t have any other pictures of the
• 2 tsp honey-style mustard                                 salad. I always eat it before I
• 2 tbsp honey                                                     remember to take a picture.
• 2 tbsp olive oil
• 1/2 tsp pepper
• 1 small clove garlic, minced
• salt to taste

Peanut Sauce:

• 2 tbsp peanut butter
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp hot water

Salad:

• 1 large head Romaine lettuce
• 1 head of radicchio (you don’t need to use romaine and radicchio, we used spinach and arugula, feel free to use what you like!)
• 2 carrots, grated
• 1 sweet red pepper, preferably roasted and cut in thin strips
• 4 tortillas
• 1 bunch fresh cilantro, chopped

Directions:

1. Pat chicken breasts dry. In small bowl, combine mustard, sesame oil and garlic. Rub into chicken. Preheat broiler or barbecue and grill chicken until just cooked through. Cool and slice very thinly on diagonal.
2. To make lime honey dressing, mix together lime juice, mustard, honey, olive oil, pepper, garlic and salt.
3. To make peanut sauce, mix together peanut butter, honey, soy sauce and hot water.
4. Shred lettuce and radicchio and toss together in large bowl. Add carrots and red pepper.
5. Cut tortillas into thin strips. Place on baking sheet in a single layer. Bake in preheated 400 degree F oven for about 8 minutes, or until crisp. Add tortilla strips, chicken and cilantro to salad.
6. Toss salad with lime honey dressing. Drizzle peanut sauce over all.
7. Serve and enjoy!

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