Tag: #grilling

Balsamic Grilled Chicken and Strawberry Cobb Salad

Spring can’t come any sooner with this light and healthy favorite!

Watch me make it here: https://youtube.com/shorts/r96UcjvMP_o?feature=share

Ingredients

For the Strawberry Vinaigrette:

  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For the salad:

  • Freshly ground black pepper
  • 1 head Romaine Lettuce, torn
  • 2 chicken breasts, grilled and sliced
  • 2 c. Sliced strawberries
  • 4 oz. Crumbled feta
  • 1 c. cooked peas
  • 1 avocado, sliced
  • 1/2 c. sliced red onion
  • Your favorite balsamic vinaigrette dressing
Directions

For the dressing:

  1. Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth and set aside.

For the salad:

  1. Take chicken and marinate in honey/balsamic dressing up to 2 hours
  2. Grill chicken breasts on grill, then remove and let rest. After 20 minutes, slice chicken
  3. Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion.
  4. Season with salt and pepper
  5. Drizzle with dressing. Toss and serve immediately.

Carne Asada Steak Tacos

Take advantage of that outdoor grill.
Ingredients

For the marinade:

  • ¼ cup fresh cilantro minced (leaves and stems)
  • 2 tablespoons oil of choice
  • Juice of 1 lime or 2 tablespoons
  • 1 teaspoon EACH chili powder, cumin, coriander
  • ½ teaspoon EACH salt & pepper
  • 1 pound flank or skirt steak
  • Julienned-cut red, green and yellow bell peppers (long strips)
  • Julienned-cut yellow onion, sliced long
  • 8 small corn or flour tortillas
  • Lime wedges, sour cream, avocado slices, cotija cheese, black beans, corn and cilantro to serve optional
Instructions
  1. Whisk to combine all the ingredients for the marinade in a large bowl. Add the steak to the marinade and marinate for 30 minutes or overnight.
  2. Heat a heavy-duty pan or grill on medium-high heat for at least 2-3 minutes. Remove the steak from the marinade and grill 5-6 minutes per side depending on the thickness of the steak.
  3. Remove from heat and rest for 5-8 minutes before slicing.
  4. While steak is resting, sauté in a pan, a small amount of oil, toss in your sliced peppers and onions, and cook for about 3-5 minutes, enough to keep some crispness to them.
  5. Slice steak into thin 1/4” slices or into tiny bite-size pieces and add to the cooked peppers and onions.
  6. Warm tortillas on the stovetop over an open flame or in a frypan until the edges are charred.
  7. Divide steak, pepper, onions onto warm tortillas and top with pico de gallo. Serve with lime wedges and your favorite salsa or a light drizzle of sour cream, crumbled cotija cheese, black beans, corn and/or shredded cilantro if desired.