- Marinate chicken
- Grill chicken
- While chicken is grilling, blend salad dressing in food processor
- Assemble salad
Grilled honey chicken
If you marinate this overnight you will be even happier! But if you can't don't worry, grill it up and eat it right away and you will also have joy! Grilling provides a fun BBQ flavor that can be done from your very own grill pan on your stove top! Feel free to chop onions into large pieces and grill them alongside!
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Ingredients:
- 8 chicken breasts very thin ones (schnitzels)
- 1/4 cup Balsamic vinegar
- 1/8 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon salt pink Himalayan
- 4 scallions chopped
Directions:
- Prepare all ingredients except scallions and chicken in a baking dish and mix into a paste. Add chicken and coat evenly.
- Prepare a grill pan on high heat. Spray lightly with oil. Add chicken pieces and grill for 3 minutes per side. Remove from grill and add scallions on top. Eat right away!
Notes & Tips:
This recipe is so good by itself if eaten right away! If you make it in advance or have leftovers, I would suggest slicing it and putting it in a salad with vibrant dressing!
Japanese salad
I love this dressing! I tasted it once in a vegan Japanese restaurant and I went home and created my version of it. Make extra and give it to a friend! It is so beautiful and bold in color and stays fresh up to 4 days in the fridge. Just shake it really well before serving.
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Ingredients:
- 3 carrots peeled, roughly chopped
- 1 tablespoon fresh ginger peeled, roughly chopped
- 1 cup rice wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tablespoon sugar
- 1/2 cup black or white sesame seeds
- 4 ounces romaine lettuce cut into pieces
Directions:
- Place all ingredients except sesame seeds and lettuce into a food processor. Blend until smooth.
- Drizzle on lettuce right before serve.
Notes & Tips:
Feel free to add more color to your salad; radishes, red peppers, bean sprouts, or sugar snap peas
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Change up this salad!
- Cut the leftover chicken into thin strips
- Add red peppers, radishes, sugar snap peas and the grilled chicken to extra lettuce
- Serve with dressing on the side at room temperature
