Thursday, May 27, 2010
2-3 boneless skinless chicken breasts
10 cherry tomatoes, halved
1/4 cup chopped cilantro
1-2 roughly chopped green onions
1/2 cup arugula
1 diced avocado
the juice of 1 lime
1 drizzle honey
1 T EVOO
salt + pepper + cumin to taste
Preheat grill or grill pan to about medium high, but watch to make sure it doesn't get too hot if it takes you forever to prepare like me. (Here I butterfly my chicken to make it thinner and quicker to cook.) Season both sides of chicken with a pinch of salt, a pinch of pepper, and a pinch of cumin, making sure it's thoroughly covered. Grill chicken on both sides until the middle is no longer pink.
Chop salad ingredients and combine with arugula in a bowl to taste. When I say to taste, I mean if you like lots of onion, add more, etc. Drizzle EVOO, honey, and lime juice to taste, but make sure the salad is not too oily like mine was on the verge of being. Season with salt, pepper, and a pinch of cumin. After this picture was taken, I added corn to my salad with lots of black pepper just the way I like it!
Last step: don't judge LB's awesome photos from her iPhone, Monique!
Voila! Quick and easy!