Colleagues have been asking what happened to my weekly baking project with Rose’s Alpha Bakers. They’d noticed a lack of baking on my part. It was nice to have an elaborate baked treat in the office fridge for those times when you “hit the wall” mid-afternoon. As much as I hated to leave my dear baking friends, I had found that I just didn’t have the time for the day long baking marathons. I’ve also found that too many of the pounds I lost while living in Poland are returning. So I’m trying to focus on veggies more than cakes. Better for me, but not nearly as much fun!
I have friends who love chicken breast, especially the convenience of a boneless skinless cut. I usually prefer dark meat, but I find if I use a tenderizing mallet to beat the livin’ day lights out of it, I too, can enjoy boneless skinless chicken breast. I like to make the entire breast the same thickness to cook it quickly, so if you’re making the thickest part the same thickness as the thinnest part, everything ends up about a half inch thick. That’s how I used the chicken in this recipe for a Chicken Chili & Lime Salad or for my low carb Almond Parmesan Crusted Chicken.
I enjoy Asian flavor combinations, but I’m new to them. For inspiration, I’ve turned to Cooks.com. I’ve turned their lettuce wraps into a salad; to me, it’s just easier to eat as a salad.
- 1 pound boneless, skinless chicken breast
- 3 tablespoons honey
- 3 tablespoons lime juice
- 2 - 3 teaspoons chili garlic sauce
- 1½ teaspoons sesame oil
- 1 11/2 teaspoons soy sauce
- 4 - 6 cups of torn greens
- 3 tablespoons toasted sliced almonds
- 2 tablespoons snipped fresh cilantro leaves (I usually cut with scissors rather than chop)
- 6 - 10 grape or cherry tomatoes, sliced
- 2 tablespoons sliced green onion tops
- Preheat grill to 425°F
- Using a tenderizing mallet, flatten the chicken breast (shinny side up) to about ¼ - ½ inch thick
- Combine honey, lime juice, chili garlic sauce (we bought two kinds, ended up gong with the less hot), sesame oil and soy sauce
- Remove 2 tablespoons and brush over chicken, you'll use the rest later
- Cook chicken on hot grill for 2 minutes per side or until cooked through, let rest a few minutes
- Cut into bite-size pieces and stir into remaining sauce; refrigerate for 10 minutes or up to 24 hours.
- To serve, top greens with chicken (including any sauce), almonds, cilantro, tomatoes, and green onions.