…In case you missed this when I shared it over at SIDAC for Jenny’s Meals Kids Love series, here it is!
I don’t know about you, but I love eating salads as a meal. My little boys, on the other hand, aren’t so crazy about them. I’ve been on the search for a salad that would please my husband, myself, and our 3 and 1 year olds, and finally found it! My sister recently directed me to this recipe that she found at Our Best Bites and my family is hooked — hopefully your’s will be too!
My favorite part about this recipe is that it’s two meals in one. The first night I make the chicken and serve it with potatoes or brown rice and vegetables, and the second night it’s thrown into a delicious salad that’ll be loved by both young and old (not that I’m old or anything… of course not)! The honey adds just enough sweetness to make your kids want to eat all the healthy ingredients without putting up a fight. The recipe calls for 8 chicken breasts, so for an average family of 4 it should be perfect for two meals.
8 boneless skinless chicken breasts (Our Best Bites swears that thighs are better for this recipe but I like to stick with breasts), about 2lbs
2 t vegetable oil
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
1/2 C Honey
1T Cider Vinega
Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle reserved glaze on top.
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions (you may want to leave the onions out of your kids’ salads)
While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads.
Drench it all in the Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake vigorously.