Spicy Chicken and Grilled Romaine Salad
Prep Time
Cooking Mode
8 boneless skinless chicken thighs
125 mL cup commercial spicy Thai chili sauce
4 slices of fresh pineapple
2 heads of romaine lettuce, trimmed and halved lengthwise
3 thin slices of white onion, separated into rings
1 avocado, thinly sliced
2 Thai Chili peppers, thinly sliced
To taste fleur de sel
175 mL cup sour cream
1 lime, zest and juice
to taste Fresh coriander leaves
8 boneless skinless chicken thighs
125 mL cup commercial spicy Thai chili sauce
4 slices of fresh pineapple
2 heads of romaine lettuce, trimmed and halved lengthwise
3 thin slices of white onion, separated into rings
1 avocado, thinly sliced
2 Thai Chili peppers, thinly sliced
To taste fleur de sel
175 mL cup sour cream
1 lime, zest and juice
to taste Fresh coriander leaves
Directions
1Place chicken thighs and Thai sauce in a sealable plastic bag. Mix well and marinate in the fridge for 30 minutes.
2Preheat barbecue at medium-high.
3Drain chicken thighs; oil barbecue rack and place chicken on top. Grill for about 5 minutes per side or until internal temperature reaches 77°C (170°F). Transfer to a plate; cover with aluminum foil and reserve.
4Place pineapple slices on grill and cook for 3 minutes per side. Add romaine lettuce 2 minutes before pineapple is done and cook 1 minute per side, or until lightly grilled.
5On a work surface, coarsely chop pineapple slices and grilled lettuce. Place on a large serving plate; cover with thinly sliced onion, avocado and Thai pepper.
6Top salad with chicken thighs, and season with salt to taste. To serve, spoon sour cream, diluted with lime juice if needed, onto salad. Sprinkle generously with lime zest and coriander leaves.
7VARIATION
8: Take advantage of summer to add grilled romaine lettuce to all your favourite salad recipes. It will add a delicious touch, even to traditional Caesar salad!
Disclaimer
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Personal Note
Personal Note