FLOATING KITCHEN

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  • Spicy Southwest Chicken Salad with Peanut-Lime Dressing
  • Spicy Southwest Chicken Salad with Peanut-Lime Dressing
  • Spicy Southwest Chicken Salad with Peanut-Lime Dressing
  • Spicy Southwest Chicken Salad with Peanut-Lime Dressing

Spicy Southwest Chicken Salad with Peanut-Lime Dressing

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Posted on April 22, 2014

Hello people! It’s been a while since I’ve been here. And trust me, I really wanted to be here. But technology got the better of me this week. The latest WordPress update broke the recipe plugin that I use for Floating Kitchen, leaving me unable to create or edit posts for a few days. But everything has been resolved now and seems to be in working order (phew!).

So how was your Easter? Did you eat tons of chocolate? I’m a sucker for those Cadbury Mini-Eggs! I worked at the restaurant that day and we had a really fabulous Easter brunch menu. So I certainly indulged a bit more than I should have. Oh well. No biggie.

To get myself back on track I created this simple and oh so good for you Spicy Southwest Chicken Salad with a Peanut-Lime Dressing. This salad is all about contrast. The chicken gets a kick of heat from a super flavorful spice rub. But all that warmth is cooled down by the creamy (and a little bit zippy) salad dressing. The crisp romaine lettuce, roasted peanuts, red onion and corn kernels provide some crunch. Which is offset by slices of smooth avocado and soft black beans. Basically, it’s like a party for your mouth. A party that you’ll never want to leave.

Cheers,

Liz

Spicy Southwest Chicken Salad with Peanut-Lime Dressing

Serves 2

Spicy Southwest Chicken Salad with Peanut-Lime Dressing

Ingredients

  • For the Spice Rub
  • 1 tablespoon paprika
  • 1 tsp. chili powder
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. cayenne pepper

  • For the Salad
  • 1 1/2 tablespoons Spice Rub
  • 2 teaspoons extra-virgin olive oil
  • 2 boneless, skinless chicken breasts
  • 2 hearts of romaine lettuce, chopped
  • 2 tablespoons diced red onion
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or canned)
  • 1 avocado, halved, seeded and sliced
  • 2 tablespoons roasted peanuts
  • Lime wedges for serving

  • For the Dressing
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons fresh lime juice
  • Grated zest from 1 lime
  • 1 tablespoon soy sauce (or Tamari for gluten free alternative)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1/4 tsp. salt

Instructions

  1. Make the Spice Rub. Combine all the ingredients in a small bowl until well blended. You’ll need 1 1/2 tablespoons for the chicken. The remaining Spice Rub can be saved for the next time you make this salad (just store it at room temperature in a small container or zip-lock bag).
  2. Bake the chicken. Pre-heat your oven to 400 degrees. Add 2 teaspoons of olive oil to 1 1/2 tablespoons of the Spice Rub, stirring until a paste forms. Rub the paste over all sides of the chicken breasts. Place the coated chicken on a baking pan with a wire rack. Transfer to your pre-heated oven and bake for about 25 minutes, or until a thermometer inserted into the thickest part of the breast registers 160 degrees Fahrenheit. Once cooked, remove the chicken from the oven and set aside. Let the chicken rest for about 5 minutes before slicing.
  3. While the chicken is baking, make the dressing. Mix all of the ingredients until well combined. You can do this by hand in a small bowl with a whisk. Or if you have a mini-food processor, that works really well. If the dressing is too thick, you can add a bit more water to thin it to your desired consistency. Set aside.
  4. Assemble the salad. Toss the chopped romaine hearts with the dressing, then divide the lettuce evenly between two plates. Top with the diced red onion, black beans, corn, sliced avocado, peanuts and sliced chicken breasts, dividing the toppings evenly between the two plates. Serve with lime wedges.

Notes

1. I didn’t add cheese to this salad, but I wish I had. A little Feta or Queso Fresco would be delicious!

http://www.floatingkitchen.net/spicy-southwest-chicken-salad-with-peanut-lime-dressing/
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  • Coconut-Lime Bread
  • Coconut-Lime Bread
  • Coconut-Lime Bread

Coconut-Lime Bread

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Posted on April 15, 2014

Still need something for your Easter brunch? Then allow me to suggest this gorgeous Coconut-Lime Bread.

The flavors of this bread are just heavenly. The coconut and the lime zest balance each other out perfectly, creating a bread that is bright and uplifting. And not overly sweet. Really. Trust me. It certainly can be enjoyed for breakfast without a hint of guilt. And can I gush about this luscious little drizzle of Lime Glaze? It’s sweet and tart at the same time, making it the ultimate complement to this bread. And I love how the flecks of lime zest pop-out against the white background of the glaze, providing just enough splash of color to catch your eye.

Like other quick breads, this recipe comes together very easily. The cake is moist and tender, but not quite as spongy as a banana bread. And the outside is more “crust-like” than some other quick breads, providing a bit more contrast in texture with each bite.

Cheers,

Liz

Recipe adapted from Bill Granger via Smitten Kitchen

Coconut-Lime Bread

Coconut-Lime Bread

Ingredients

  • For the Bread
  • 2 eggs
  • 1 1/4 cups milk (I used whole milk)
  • 1 tsp vanilla extract
  • Grated zest from 3 limes (1/2 tsp. reserved for the Lime Glaze)
  • 2 1/2 cups all-purpose flour (I used King Arthur Flour)
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 cup sugar
  • 1 1/2 cups sweetened flaked coconut
  • 6 tablespoons unsalted butter, melted and cooled

  • For the Lime Glaze
  • 1 cup confectioners sugar
  • 2-3 tablespoons fresh lime juice
  • 1/2 tsp. lime zest

Instructions

  1. Pre-heat your oven to 350 degrees. Coat a 9 X 5 inch loaf pan with non-stick cooking spray and set aside.
  2. In a small bowl, whisk together the eggs, milk, vanilla extract and lime zest. Set aside.
  3. In the bowl of your mixer with the paddle attachment, combine the flour, salt, baking powder, cinnamon, sugar and coconut. With your mixer on low speed, pour in the egg mixture and mix until just combined. Add the melted butter and mix until just incorporated. Be careful not to over mix the batter.
  4. Pour the batter into your prepared loaf pan and transfer to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean (mine took 65 minutes). Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
  5. Once the bread is cooled, make the Lime Glaze. In a small bowl, whisk together the confectioners sugar and the lime juice. Start with 2 tablespoons of lime juice, adding more as necessary to thin it out to the desired consistency. Drizzle it over the bread then sprinkle with the reserved lime zest. Slice and enjoy!
  6. Coconut-Lime Bread can be stored in an airtight container at room temperature for 2-3 days.
http://www.floatingkitchen.net/coconut-lime-bread/
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