Monthly Archives: April 2014

  • Spicy Southwest Chicken Salad with Peanut-Lime Dressing

Spicy Southwest Chicken Salad with Peanut-Lime Dressing

Posted on April 22, 2014
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Hi Friends! It’s been a while since I’ve been here. And trust me, I really wanted to be here with all of you. But life (i.e. technology) got the better of me this week. Me and computers don’t get along so well sometimes. Ugh.

Anyways, I think everything is back to normal now. So how was your Easter? Did you eat a lot of chocolate and jelly beans? I’m a sucker for those Cadbury Creme Eggs. I know they are totally weird. But I love them. Oh and I also LOVE black jelly beans. I think it’s great that nobody else likes them, because then I get to eat all the ones that my friends pick out of the bag. It’s a win-win situation!

So needless to say, I indulged in a few more sweets than I should have this past week. And I’m in desperate need of a salad. Or three. Yeah. I definitely need three salads.

Spicy Southwest Chicken Salad with Peanut-Lime Dressing | www.floatingkitchen.net

To get myself back on track I created this simple and flavorful Spicy Southwest Chicken Salad with Peanut-Lime Dressing. Trust me when I say that this salad has got it going on. Crunchy, creamy, spicy, salty and nutty. Basically all the important adjectives that you could hope for in a salad. It’s like a party for your taste buds. And I know you’ll just love it!

Oh and don’t be scared away by the seemingly long list of ingredients. I swear this recipe is super easy to make!

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
  • 2 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. cayenne pepper

  • For the Salad
  • 1 1/2 tablespoons of the spice rub
  • 2 teaspoons extra-virgin olive oil
  • 2 boneless, skinless chicken breasts
  • 2 hearts of romaine lettuce, chopped
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1 avocado, sliced
  • 2 tablespoons diced red onion
  • 2 tablespoons roasted peanuts
  • Lime wedges for serving, if desired

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

Instructions

  1. Make the spice rub. Stir together all of the ingredients in a small bowl until well combined. Measure out 1 1/2 tablespoons and place it in a separate small bowl. The remaining spice rub can be stored and saved for the next time you make this salad.
  2. Bake the chicken. Pre-heat your oven to 400 degrees. Add 2 teaspoons of olive oil to the reserved 1 1/2 tablespoons of spice rib, stirring until a paste forms. Then 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 chicken breast registers 160 degrees Fahrenheit. Once cooked, remove the chicken from the oven and set it aside to rest for about 5 minutes before slicing.
  3. While the chicken is baking, make the dressing. Stir together all of the ingredients until well combined, adding more water as necessary to thin it to your desired consistency. Set aside.
  4. Assemble the salad. Toss the chopped romaine lettuce with the dressing, then divide it evenly between two plates. Top with the sliced chicken breasts, black beans, corn, sliced avocado, diced red onion and peanuts, dividing the toppings evenly between the two plates. Serve with lime wedges, if desired.
https://www.floatingkitchen.net/spicy-southwest-chicken-salad-with-peanut-lime-dressing/
  • Coconut-Lime Bread

Coconut-Lime Bread

Posted on April 15, 2014

Are you still in need of 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. Not that I ever really feel guilty about having sweets at breakfast. 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 oh how I just love the little flecks of lime zest on top that provide the perfect pop of color!

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 has just a bit of a crust, giving this Coconut-Lime Bread some nice texture. It’s perfect for a weekend brunch. Or for snacking on mid-week. In fact, it’s rather perfect at any time of day!

Cheers,

Liz

Recipe adapted from Bill Granger via Smitten Kitchen

Coconut-Lime Bread

Yield: Makes one 9 X 5-inch loaf

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 2 1/2 limes
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 6 tablespoons unsalted butter, melted and cooled

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

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, coconut, sugar, baking powder, cinnamon and salt. With your mixer on low speed, pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
  4. Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. 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, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread. Sprinkle with the lime zest. Slice and enjoy!
  6. This coconut-lime bread can be stored in an airtight container at room temperature for 2-3 days.
https://www.floatingkitchen.net/coconut-lime-bread/

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