I love making my own salads. I've found that when I eat pre-made salads I get at a grocery store they are usually way too much food and more calorically dense than if I had eaten something else. This salad is very easy to make with staples that you probably already have in your refrigerator. And it takes 5 minutes to make if you have already marinated your chicken and pre-chopped your vegetables! It is a light salad but rich in flavor- isn't it a great feeling when you learn that you don't have to sacrifice flavor for healthy?
You will Need:
4 Boneless free range organic chicken thighs
Organic Baby Spinach, Kale, or Arugula
2-3 Organic Cucumbers
2 cups of Organic Cherry Tomatos
Chili Powder
Organic Lime Juice
To Make Marinade:
Wisk together 1/2 cup organic lime juice, chili powder, onion powder, garlic powder, salt and pepper
Instructions:
Rub chicken thighs with chili powder. Add more if you like more spice, add less if you want a more mild kick to the chicken. Fill a gallon sized bag with your marinade and make sure all chicken thighs are covered. Soak for 2 hours up to 24 hours in the refrigerator. I usually soak mine overnight.
Preheat your George Foreman Grill. When the grill is hot, place as many chicken thighs on the grill as you can so they are not over lapping. Cook 4-5 minutes until the chicken is cooked through (you can usually tell when you cut the thickest part of the chicken and it has turned white. The safest option is to use a food thermometer).
Place a generous handful of spinach inside each container. I use a Pyrex 3 cup glass container. Quarter your organic cucumbers and evenly divide cucumbers and 1/4-1/2 cup of cherry tomatoes to each container. Cut the chicken into strips and evenly distribute among your container. I always top mine with a little lemon and lime juice mixed with chili powder as dressing. This makes 3 salads. Let me know if you try this!
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