Thursday, May 21, 2015

Grilled honey chipotle chicken salad

Blake and I returned from the desert last week. As always Utah left us breathless at every turn. If you are seeking solitude in a world where little is left, the desert is for you. We hiked to some of the most beautiful places I have ever been. With nothing to distract us, Blake and I talked for hours around the campfire. In the morning we would awake and hike out among hoodoos, to waterfalls, and hidden desert arches. Utah makes our lives simple again. Escaping cell phones and TV is a gift. Talking to my husband, I mean really talking to him is my favorite thing. The desert is a wondrous place.

Leaving the desert sun behind is the hardest thing. When we returned home we were both craving some fresh food. Our camp dining consisted of beer cheese fondue, nachos, pasta, and burgers. So I made a salad and a really good one at that. A salad I would eat time and time again for dinner and feel completely satisfied. The honey chipotle marinade/dressing gives the chicken a nice crispy sweet crust when grilled. Toss with a bunch of crispy romaine lettuce, tomatoes, avocado, cilantro, and honey chipotle dressing for something delightful.

Grilled honey chipotle chicken salad 
Adapted from How Sweet It Is, serves 4

Honey chipotle chicken marinade/dressing
1 pound boneless skinless chicken breast
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
4 tablespoons adobo sauce from can of chipotles
3 tablespoons honey
3 tablespoons dijon mustard
4 garlic cloves, minced

1 head of romaine lettuce, rough chopped
1 pint of cherry tomatoes, halved
1/4 cup fresh cilantro, rough chopped
4 green onions, sliced
1 lime, juiced
Avocado, sliced

Whisk together the salt, pepper, olive oil, adobo, honey, dijon, and garlic. Pour half the marinade over the chicken. Save the other half for salad dressing. Marinade the chicken in the fridge for at least 2 hours.

Preheat your grill to medium high heat. Grill the chicken about 6-8 minutes per side, until chicken is slightly charred with grill marks. Slice chicken and toss with all the salad fixings and the remaing marinade.

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