SWEET AND SPICY CHICKEN ON GREENS
The combination of sweet and spicy and never gets old. It keeps your taste buds on high alert, which helps remind you to savor what you are eating, slowing the pace, deliciously. This is a great recipe to prepare extra for weekday lunches.
Equipment
- grill
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
Instructions
- 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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