Monday, 20 June 2016

Mixed Greens with Honey Paprika Chicken Breast

Staying with the crystallized honey, I used it to season some chicken breasts, combining it with smoked paprika for some heat. The grilled chicken was thinly sliced and served on top of mixed greens, grape tomatoes, cucumber, avocado and goat cheese. A bright and colourful dinner, full of crunch and goodness.

I made a quick vinaigrette, adding some poppy seeds and fresh chives from the garden. Any vinaigrette or purchased dressing can be used; I wanted to use some pink grapefruit juice up so I made this one.

In a small bowl, combine:

1 heaped teaspoon Dijon mustard
2 tablespoons pink grapefruit juice
2 tablespoons Balsamic vinegar
1 teaspoon honey

Whisking constantly, slowly add:

1/2 cup vegetable oil

Stir in:

1 teaspoon poppy seeds
1 tablespoon chopped fresh chives

Taste, and season with salt and pepper. Add more vinegar, or lemon juice, to adjust the acidity if needed.

Set aside until needed.

In a small bowl, combine:

1/4 cup honey
2 teaspoons smoked paprika
1/4 teaspoon salt
1 tablespoon olive oil

Spread the honey and smoked paprika onto both sides of:

4 chicken breasts, cut in half to give 8 thin pieces

Season with salt and pepper

Grill the chicken on a hot, lightly oiled grill, until fully cooked.

Remove from the heat and allow the chicken to rest for 5 - 10 minutes, before slicing thinly.

To serve, toss the mixed greens with the poppy seed dressing, and gently place the thinly sliced chicken on top. Add the cucumber, grape tomatoes, avocado and crumbled goat cheese and dinner is served!

  • During summer, when it is still hot at dinner time, I love to serve salads, using it as an opportunity to throw in any and all vegetables that I find in the fridge.
  • Add some leftover meat, or some freshly grilled meat or fish and you have a full meal, that is easy to put together and not too heavy.
  • The honey and smoked paprika can be heated so that the honey is runnier, and used to baste the meat during cooking, instead of rubbing it onto the meat. 
  • Other spices that can be used include Spanish paprika, ground cumin, ground chipotle or ancho chilies, mustard powder or garlic powder. Herbs such as fresh thyme, rosemary or sage can be combined with the honey as well; so can grated lemon, lime or orange zest.
  • Use firm tofu instead of chicken...slice it into 1/2" thick slices, brush with the honey and paprika and grill to heat through.
  • Pork tenderloin, beef tenderloin, scallops or prawns...try one of these next time.
  • Any leftover chicken can be added to sandwhiches or wraps, used for pizza toppings, added to pasta or rice.

No comments:

Post a Comment