There is something truly fun about living in the midwest – when the seasons start to change, the weather releases the last bit of over night frost and SUMMER has arrived!
Grilling becomes second nature during these months. I’m often envious of those who have outdoor kitchens in warm climates who can grill and entertain outdoors year round. I like to think of the parties I could throw for family and friends and the locally grown produce that is available fresh year round. But I also know that here I get to feel alive again every spring/summer when everything is vibrantly green and growing reminding us all why we endure the winters.
I have made this recipe a few different times over a few different summers and where we have never been disappointed, we have learned a few pointers…
The pictures here show chopped romaine, but any green of your choice is good. This year, we have a lettuce bowl and we used those mixed greens and it was just as good.
The tip on watching the marinade time is real. The citrus in the lime juice is an acid that will start cooking on the chicken if left too long. The chicken will have great flavor with the combo, but be tough. We learned that after prepping most of the meal and then getting an invite to friends. The friend invite won over our meal plan and we had the chicken the next night. Great flavor, but quite tough.
If your limes are larger, adjust for that. 4 large limes could be substituted for 6 medium ones. Depends what’s available.
Last tip is up to you…always have a side of Margarita with this dish. On the rocks, of course.
Sriracha Lime Chicken Salad
- 4 chicken breasts
- 6 Tbls sriracha
- 6 medium size limes, separated
- 1/4 tsp Himalayan sea salt, plus extra for dressing
- 1/4 tsp fresh ground pepper
- 4 cups romaine lettuce, chopped
- Whole pineapple, sliced
- 1 avocado, sliced
- Diced Tomato & Red Onion (optional – depending on taste buds of those you’re serving)
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tsp honey
For the marinade, combine the sriracha with the juice of four of the limes. Clean and pound chicken breasts so they are all equal in height for even grilling. Season chicken with kosher salt and fresh ground pepper. Place them in large ziplock bag or flat dish and cover with marinade. Marinade for minimum of 30 minutes, but no longer than 2 hours.
While chicken is marinating, prep the other salad ingredients. Core and cut pineapple into rings. Thinly slice the red onion and soak in cold water to remove some of the bite. Break apart greens of choice, clean and dry. Peel and pit avocado and slice into chunks. Rinse and halve cherry tomatoes.
Make the dressing by combining olive oil, cider vinegar, the juice of the other limes, honey, salt and pepper.
When marinating is done, start the grill. Heat to medium- high heat (approximately 500°). Grill chicken 5-6 minutes per side, until cooked thru. Grill pineapple slices until a nice light char is on the outside and caramelization begins.
Once grilling is done, set up assembly line for individuals to build their salad and enjoy your meal.