INGREDIENTS
1 Tablespoon brown sugar 1/4 teaspoon salt 1 1/2 teaspoons ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon ground ginger 1 teaspoon paprika 1 pound chicken tenderloins, skinless, boneless (or substitute: extra firm tofu, sliced into 1-inch wide strips) 1/2 Tablespoon olive oil 3 cups spring mix salad greens 1/2 cup nonfat yogurt 1 Tablespoon honey 2 Tablespoons lime juice 1 Tablespoon water freshly ground pepper to taste PREPARATION Preheat grill to 350˚to 400˚F (medium-high heat). In a small bowl, mix together the first 6 ingredients in a small bowl (brown sugar through paprika). Pour olive oil in a separate small bowl. Brush the chicken with olive oil and rub with spice mixture. Place chicken on grill and heat 4–5 minutes per side, or until chicken in fully cooked through. Remove from grill and set aside. Place salad greens in a large bowl. In a separate bowl, whisk together the yogurt, honey, lime juice and water. Toss with salad greens. Serve salad with chicken on top and freshly ground pepper to taste. Makes 3–4 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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