Friday, January 27, 2012

Spicy Honey Chicken Salad

Apparently this is one of the most popular recipes on the Our Best Bites blog.  I can see why.  The chicken itself is to-die-for.  It's the perfect combination of savory, sweet, and spicy.  The salad sets it off nicely by adding tartness, creaminess, and a little bite.  It's amazing.  Seriously.

Spicy Honey Chicken Salad with Honey-Citrus Vinaigrette
Recipe by Our Best Bites

Chicken Ingredients:
8 boneless, skinless chicken thighs (don't use breasts!)
Cooking spray
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder (I skipped this and didn't miss it)
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (you could substitute 1/8 tsp cayenne pepper)
1/2 cup honey
1 Tbs cider vinegar

Dressing Ingredients:
1 clove garlic, minced
1 1/2 tsp grated red onion
1/3 cup fresh orange juice
3 Tbs lime juice
2 Tbs honey
3/4 tsp cumin
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup vegetable oil

Salad Ingredients:
1 bag baby greens salad mix
1 ripe mango, chilled
2-3 ripe avocados
1/2 small red onion, sliced

For the chicken:
Spray chicken pieces with cooking spray on both sides.  Combine garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle chili powder in a small bowl. Rub spice mixture over all sides of the chicken.  In a separate small bowl, warm honey in the microwave for 15 seconds.  Stir in cider vinegar.  Reserve 2 T of honey mixture in a separate bowl; the rest will be used for glazing the chicken during the cooking process.
Over a medium-high grill or under a broiler, grill or broil rubbed chicken for 2 minutes per side, then brush honey glaze over each side and grill an additional 2-3 minutes per side, reapplying glaze between flips.  When chicken is cooked through, remove from grill and drizzle reserved glaze on top.  Let sit for 5 minutes before slicing.

For the salad:
Combine dressing ingredients with a whisk in a medium bowl.  Set aside.
Peel mango and slice into 1" cubes.  Slice avocados into 1/2" cubes.  Combine in large serving bowl with salad greens.  After chicken has rested for at least 5 minutes, slice into 1/2" cubes and add to salad.  Serve immediately with Honey-Citrus Vinaigrette.
Serves 4-6.


M said...

Oh wow, this sounds amazing! I am definitely going to try this.

Alisha said...

I've given up on Indian tonight and thus logged onto your blog to see what other inspiration you can give me. (I think that really it is a takeout night and if I postpone dinner long will turn out that way.)

This however sounds fabulous.